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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 6 |
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Red beans, celery, ham and some herbs form the basis for this hearty soup from the South. Served with a crusty French bread, it's a meal in itself! Originally from a recipe card promotion received in the mail years ago. Ingredients:
1 large onion, peeled and chopped |
2 stalks celery, diced |
1 carrot, peeled and diced |
4 ounces smoked ham or 4 ounces tasso, cut into thin strips |
1 tablespoon butter |
2 garlic cloves, minced |
2 (14 ounce) cans red kidney beans |
4 cups vegetable broth |
1 teaspoon worcestershire sauce |
2 tablespoons fresh parsley, finely chopped |
1/2 teaspoon dried thyme |
2 bay leaves |
1 tablespoon lemon juice |
salt & freshly ground black pepper, to taste |
hot sauce, to taste |
Directions:
1. In a large pot, melt butter.
2. Add onion; sauté until soft.
3. Add celery, carrot and garlic; sauté for a few minutes until soft but not browned.
4. Add kidney beans and their liquid, ham and vegetable broth. Simmer for about 15 minutes.
5. Add Worcestershire, parsley, thyme, bay leaves and lemon juice.
6. Bring back to a boil and simmer for 30 minutes.
7. Serve, passing the hot sauce!
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