Red Bean Soup
Ingredients
- 2 Tbs. olive oil
- 1 cup finely slivered carrots
- 1 cup finely chopped celery
- 1/2 cup chopped onions
- 1 tsp. summer savory
- 1 quart beef or veal broth
- 1/2 cup brandy
- 6 cups cooked red beans (or 3 cans Blue Runner red beans, if you're rushed)
- 3/4 lb. andouille or smoked sausage, sliced as thin as you can
- 1/2 tsp. salt
- 1 Tbs. Louisiana hot sauce
- 2 green onions, chopped
Instructions
- 1
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.
- 2
Add the beef broth and return to a simmer.
- 3
Puree the red beans in a food processor, and add them to the pot.
- 4
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.
- 5
Add salt, pepper and hot sauce, and serve topped with chopped green onions for garnish.