RED BEAN SOUP

Red Bean Soup image

This came from a Cajun Cookbook that my friend had loaned to me. The prep. time does not include soaking the beans overnight.

Provided by Gingerbear

Time 2h35m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

2 cups dried red kidney beans, soaked overnight and drained
2 tablespoons butter
1 large onion, peeled and chopped
1 clove garlic, peeled and minced
1 stalk celery & leaves, chopped
1 carrot, peeled and chopped
1/2 lb smoked ham, cut into large chunks
1 large ham bone, if available
2 quarts water
1 tablespoon Worcestershire sauce
2 tablespoons chopped fresh parsley
1/2 teaspoon dried thyme
2 bay leaves
2 tablespoons lemon juice
1/8 teaspoon dried hot red pepper flakes
salt and pepper
chopped fresh parsley (to garnish)

Steps:

Put the beans in a saucepan, cover with fresh water and bring to a boil.
Boil for 10 minutes and drain.
Set aside.
Melt the butter in a dutch oven or very large saucepan and cook the onion, garlic, celery and carrot, covered, until softened.
Add the beans, ham, ham bone, water, worcestershire sauce, parsley, thyme, bay leaves, lemon juice, pepper flakes, and salt and pepper to taste.
Bring to a boil and simmer 2 hours or until beans are very soft.
Discard the ham bone.
Scoop out the chunks of ham and reserve.
Press the soup through a fine sieve and return it to the saucepan.
Discard the solids in the sieve.
Cut the chunks of ham into small dice and add to the soup.
Reheat, and taste and adjust the seasonings.
Serve hot, sprinkled with a little parsley.

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