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


Ingredients: 

• 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

 Directions:

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.