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

4 serv.

large onion, peeled and chopped↗1
stalks celery, diced↗2
carrot, peeled and diced↗1
ounces smoked ham or 4 ounces tasso, cut into thin strips↗4 ounces
tablespoon butter↗1 tablespoon
garlic cloves, minced↗2
(14 ounce) cans red kidney beans↗2 cans
cups vegetable broth↗4 cups
teaspoon Worcestershire sauce↗1 teaspoon
tablespoons fresh parsley, finely chopped↗2 tablespoons
teaspoon dried thyme↗1⁄2 teaspoon
bay leaves↗2
tablespoon lemon juice↗1 tablespoon
salt & freshly ground black pepper, to taste
to taste
hot sauce, to taste↗
to taste

Step-by-step instructions

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!

Source: food.com

Original recipe ↗

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