Nutritional Info

Nutrition Facts

Serving Size 1 (503g)

Calories 643
Calories from Fat 193 (30%)
Amount Per Serving %DIV
Total Fat 21.4g 33%
Saturated Fat 7.6g 38%
Monounsaturated Fat 8.8g
Polyunsaturated Fat 5g
Trans Fat 0.0g
Cholesterol 319mg 106%
Sodium 1344.5mg 58%
Potassium 854mg 18%
Total Carbohydrate 2.7g 1%
Dietary Fiber 0.6g 2%
Sugars 1.5g
Protein 103.2g 207%

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Recipe Description
Red bean soup had come to be a dish that reminds me of chilly afternoons in the fall, romance by candlelight, full warm feelings inside, and lovely, sweet Louisiana memories. Although it is sometimes made from the leftovers of Monday's red beans and rice, I prefer to make it from scratch in a batch big enough to keep some in the freezer. And it is a wonderful, rich warm soup for especially cold days in the winter.
Prep time
25 min
Cook time
3 hr 15 min
Ready In
3 hr 40 min


Serves Tool

Serves To:USMetric
2   lemons, sliced into thin rounds
1 Dash(ds)  sherry
3   smoked ham hocks, 6 to 8 ounces each
3 Tablespoon(T)  vinegar
1 Tablespoon(T)  salt
1/2 Teaspoon(t)  cayenne pepper
1 Teaspoon(t)  black pepper
1/2 Teaspoon(t)  chili powder
2 Tablespoon(T)  parsley, minced
1/2 Cup(c)  celery, chopped
1/2 Cup(c)  bell pepper, chopped
2 Cup(c)  onions, chopped
4 Quart(q)  water
1 Pound(lb)  red beans


Put all the ingredients together with the water in a large soup pot and bring to a boil. Turn down to a simmer, cover the pot, and continue cooking for 3 hours, stirring occasionally to be sure that nothing sticks to the bottom and scorches. If the soup becomes too thick, add more water. After 3 hours, take the soup off the fire. Remove the ham hocks and set aside. Pass the soup through a strainer, being careful to force all of the pulp through, and put it back on the fire. Remove the meat from the hocks and add it to the soup. Adjust seasoning if necessary. Bring back to simmer. To serve, ladle the soup into bowls and add a dash of sherry. Float a round of sliced lemon on top, and you are ready.

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Red Bean Soup
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