Red Bean Soup

Preparation info

  • Serves

    six to eight

    • Difficulty

      Easy

Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

I’ve been predicting for years that our allegiance to red beans would result in its being served widely as a soup instead of a main course. This has not come to pass. But I love a good red bean soup. I always order it when it’s on the menu. And when it isn’t, I make it myself.

Ingredients

  • 2 Tbsp. olive oil
  • 1 cup thinly sliced carrots
  • 1 cup

Method

  1. Heat the oil in a large saucepan over medium heat until it ripples. 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.
  2. Meanwhile, puree the red beans in a food processor. Stir the puree into the pan with the vegetables and retur