Red Bean Soup - So Easy

I just love this soup.  I have to admit I was not a lover of red beans before this soup, but afterwards, I can now see why red kidney beans are the number one healthy bean to eat in your diet.
Prep Time: 30 min
Cook Time: 2 hr 0 min
Level: Easy
Serves:8 to 10 servings


  • 2 tablespoons olive oil (virgin)
  • 1 1/2 cups chopped onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped bell peppers
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon freshly ground black pepper
  • 4 bay leaves
  • 2 quarts chicken or beef stock or canned low-sodium chicken or beef broth
  • 4 cups cooked red beans, pureed in a food processor
  • 1/4 cup dry sherry (water)
  • 1/2 cup chopped green onions
  • 1/4 cup chopped parsley leaves
  • 1/2 teaspoon hot sauce


  1. Heat the oil in a large heavy pot over medium heat. Add the onions, celery, bell peppers, salt, cayenne, black pepper, and bay leaves. 
  2. Cook, stirring often, for about 5 minutes, or until the vegetables are wilted. Add the stock and beans, stirring to mix well. 
  3. Reduce the heat to medium-low and simmer, uncovered, until the mixture is smooth and creamy, 1 1/2 to 2 hours.
  4. Just before serving, add the sherry, green onions, parsley, and hot sauce. Remove the bay leaves.

Serve hot in soup bowls.