Best New Orleans Bean Soup Recipes

New Orleans Bean Soup image

Provided by Leslie in Texas

Categories Ham

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 15

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

Steps:

In a large pot, melt butter.
Add onion; sauté until soft.
Add celery, carrot and garlic; sauté for a few minutes until soft but not browned.
Add kidney beans and their liquid, ham and vegetable broth. Simmer for about 15 minutes.
Add Worcestershire, parsley, thyme, bay leaves and lemon juice.
Bring back to a boil and simmer for 30 minutes.
Serve, passing the hot sauce!

Nutrition Facts : Calories 447.5, Fat 9.2, SaturatedFat 3.5, Cholesterol 29.6, Sodium 1367.4, Carbohydrate 66, Fiber 16.6, Sugar 6.7, Protein 27.6

New Orleans Spicy Bean Soup image

Provided by TheGrumpyChef

Time 5h30m

Yield 14 serving(s)

Number Of Ingredients 14

3 quarts water
1 smoked ham hock, with meat attached
1 bay leaf
1 lb dried navy beans or 1 lb kidney bean
2 large onions, chopped
2 stalks celery, with leafy tops chopped
1 carrot, shredded
1/2 sweet red pepper, chopped
1 cup fresh parsley, chopped
1 tablespoon ground cumin
1 teaspoon dried oregano
1 -2 teaspoon creole seasoning
4 garlic cloves, minced
hot pepper sauce

Steps:

In large no-stick pot, combine the water, ham hock, and bay leaf. Bring to a boil over med-high heat. Reduce the heat to med-low, cover, and simmer for 1 hour. Uncover and simmer for 30 minutes.
Strain into a large bowl. Discard the bay leaf. Remove the meat from the bone. Trim off all visible fat and cut the meat into small dice. Set aside about 3/4 cup of the meat; reserve any remainder for another use. Defat the Stock.
Wash the pot with soapy water and rinse. Return the stock to pot.
Add the beans, onions, celery, carrots, red peppers, parsley, cilantro, cumin, oregano, Creole seasoning, and garlic. Set over med-high heat and bring almost to a boil. Reduce the heat to low, cover and simmer for 2 1/2 to 3 hours, or until the beans are tender.
Transfer 4 cups of the soup to a blender or food processor. Puree, then stir back into the soup. If the soup is not thick enough, continue pureeing in 1-cup batches until the soup is the desired consistency. (May also use a hand blender in this step.) Stir in the reserved ham. Season to taste with the hot-pepper sauce.

Nutrition Facts : Calories 126.2, Fat 0.7, SaturatedFat 0.1, Sodium 19.1, Carbohydrate 23.3, Fiber 8.8, Sugar 2.7, Protein 7.9