During the chilly days of fall, soup is on our menu quite often. Red beans are a fantastic source of protein – incorporating them into a soup makes a small bowl of goodness into a power-packing meal! I used small red beans for this recipe. Add fresh corn cut from the cob, tomatoes and spices and you have a winning combination to fight chill and hunger both!
Red Bean Soup
- 1 pound dry small red beans
- 1 stick butter
- 1 large onion, chopped
- 3 cloves garlic, finely chopped
- 2 cups fresh corn
- 4 cups tomatoes
- 3 tablespoons worcestershire sauce
- 2 bay leaves
- 1 tablespoon thyme
- dash or two or hot pepper sauce – or more!
Wash the beans thoroughly, picking out any beans that are discolored. Place the beans in a large pan and fill with water to within 2 inches of the top. Bring the beans to a boil, cover and turn heat to medium. Let cook for a couple of hours, checking on them every fifteen minutes or so, giving them a good stir at this time. As the beans cook you will need to add more water – perhaps twice during this time period – about a cup or two at a time. Add the stick of butter and let the beans cook until tender and soupy. Season to taste with salt and pepper. Add the chopped onion, garlic, corn, tomatoes, worcestershire sauce, bay leaves and thyme. Stir well to incorporate all ingredients. Turn heat to simmer and cook 30 minutes. Add a dash or two of hot pepper sauce. Remove bay leaves before serving. Lovely served with the Johnny Cakes from a previous post! Enjoy!