Red Bean Soup Recipe

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From Nola Cuisine Images – (reedited)

I think I’ve made my affection for Red Beans & Rice abundantly clear, and this soup is just as near and dear to my heart. All of the wonderful flavors of a pot of Red Beans in soup form, fantastic!
I use Pickle Meat in my recipe, because Red Beans without it, standard or in soup form, just isn’t quite right to me without the acidity that the Pickle Meat lends. I also used sliced Andouille, and I just can’t tell you how wonderful that last batch tastes.

Red Bean Soup Recipe

1 Tbsp Unsalted Butter
2 Tbsp Creole Seasoning
1 Cup Onion, chopped
1/2 Cup Bell Pepper, chopped
1/4 Cup Celery, Chopped
1 Cup Andouille Sausage, thinly sliced
1/2 lb Small Red Kidney Beans (soaked overnight or for at least a few hours)
1 Cup Pickle Meat, Cubed
1 Tbsp Fresh Garlic, Minced
10 Cups Chicken Stock (You could certainly use water)
3 Fresh Bay Leaves
1/2 Cup Tomato Sauce
1 Tbsp Italian Parsley, Finely Chopped
1/4 Cup Green Onions, thinly sliced on the bias
Hot Sauce to taste
Worcestershire Sauce to taste

Mix together the Holy Trinity (Onions, Celery, Bell Pepper). Drain the beans.
Melt the butter over medium heat.
Add 3/4 of the Holy Trinity, 1 Tbsp of the Creole Seasoning, turn the heat to medium high. Cook this for about 7-10 minutes, stirring occasionally until the vegetables start to get some color.
Add the beans and cook stirring occasionally for about 5 minutes, or until the liquid from the vegetables is absorbed.
Add the Chicken Stock or Water, Pickle Meat, Andouille, Garlic, Bay Leaves, the remaining Trinity and Creole Seasoning. Bring this to a boil, then reduce the heat to a simmer. Let this simmer for 2- 2 1/2 Hours.
After the beans have cooked for two hours, add the Tomato Sauce, Parsley, Hot Sauce, Worcestershire, and 1/2 of the Green Onions. Cook the beans for another half hour. Puree 1/3 of the soup, being sure to avoid any pieces of Andouille, and bay leaves.

As is the case with most soups, if you make this a day ahead, the flavors will be immensely better. Add additional stock or water if necessary, it should not be too thick.

To Serve:
Remove the Bay Leaves. Serve with good crusty French Bread, and your favorite ice cold beer.

Other Red Bean Recipes:

Red Beans & Rice (with Andouille & Tasso)
Red Beans & Rice with Pickle Meat and Fried Pork Chops

Other Soup Recipes:

Pumpkin Soup with Andouille & Tasso
Turtle Soup Recipe

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4 thoughts on “Red Bean Soup Recipe”

  1. My dad who is from NO always said his grandmother made red bean soup with Mondays left over red beans…mash them, add more water, little worcheshire sauce, maybe a fresh bay leaf and cook down.

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