Heat the olive oil in a large saucepan over medium heat until it ripples, then add the carrots, celery, onions, and savory. Cook until the vegetables are tender.
Add the beef broth and return to a simmer.
Puree the red beans in a food processor, and add them to the pot.
Microwave the andouille on paper towels for one minute on high, to remove the excess fat. Add the andouille and cook for at least another ten minutes.
Add salt, pepper and hot sauce, and serve topped with chopped green onions for garnish.
