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Red Bean Soup

Source of Recipe


From "Tom Fitzmorris's New Orleans Food" by Tom Fitzmorris



List of Ingredients



• 2 Tbsp olive oil
  
• 1 cup thinly sliced carrots
  
• 1 cup finely chopped celery
  
• ½ cup chopped yellow onion
  
• 1 tsp dried summer savory
  
• ½ cup brandy
  
• 4 cups beef broth
  
• 6 cups cooked red beans (or 3 cans Blue Runner red beans if you're rushed)
  
• ¾ pound andouille or other smoked sausage, very thinly sliced
  
• ½ tsp salt
  
• Freshly ground black pepper, to taste
  
• 1 Tbsp Louisiana hot sauce, such as Crystal
  
• 2 green onions, chopped, for garnish
  






Instructions



1. Heat the oil in a large saucepan over medium heat until it ripples.
   
   
2. Add the carrots, celery, onion, and savory, and cook until the vegetables are tender. Add the brandy and bring it to a boil for about a minute. Add the beef broth and bring to a simmer.
   
   
3. Meanwhile, purée the red beans in a food processor. Stir the purée into the pan with the vegetables and return to a simmer.
   
   
4. Microwave the andouille on paper towels for 1 minute on high to remove the excess fat. Add the andouille to the soup and cook for at least 10 minutes more.
   
   
5. Season with the salt, pepper, and hot sauce. Serve the soup garnished with the green onions.
   
   Serves 6 to 8