Red Bean Soup From Avery Island |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 small onion, chopped |
1/2 cup chopped celery |
2 cloves garlic, chopped |
2 tablespoons butter or margarine |
1/2 pound dried red kidney beans |
2 bay leaves |
2 sprigs fresh thyme |
1 teaspoon worcestershire sauce |
1/4 teaspoon tabasco sauce |
3 quarts water |
1/2 pound cooked ground ham |
1/2 teaspoon salt |
1/4 teaspoon pepper |
hard-cooked eggs, sieved |
lemon slices |
Directions:
1. Sauté chopped onion, celery, and garlic in butter in a large Dutch oven until tender. Add next 6 ingredients to Dutch oven; stir well. Bring mixture to a boil. Reduce heat; cover and simmer 3 hours.
2. Strain mixture through a sieve, pressing with the back of a spoon; discard excess pulp. Return soup to Dutch oven; stir in ham. Add salt and pepper, stirring well. Heat thoroughly. Remove and discard bay leaves.
3. Serve hot in individual bouillon cups. Garnish with sieved egg and a lemon slice.
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