Troy's Famous Red Bean Soup

Since I'm down in Louisiana this week visiting my family, I've decided to post a soup that my brother-in-law Troy made tonight. I'll let Troy tell you about it...

It has been raining lately, and when it rains I crave soup. In Louisiana we love red beans. There is a tradition in New Orleans that every Monday is the day to eat red beans. Years ago Monday was wash day and wives would put on a pot of beans while they did the laundry. When they were finished with the wash, the beans were ready and the family was happy. Honestly, a meal of red beans and rice is one of my favorite meals. This soup is a take on traditional red beans. Hope you try it and enjoy it.


Troy's Famous Red Bean Soup
Serves 8-10

3/4 lb dried red beans (we used kidney, but any will do)
Water to soak

1 onion, chopped
1 red bell pepper chopped
2 stalks celery, chopped
5 cloves garlic, minced

1 quart chicken stock
1 quart water

1 ham hock or smoked ham steak

salt and pepper
1 Tbsp granulated garlic
2 Tbsp cajun seasoning or more to taste


Bring beans to a boil in a big pot of water, then turn the heat off, cover and let beans soak for about 1 1/2 hours. Rinse beans and set aside.

Saute onion, bell pepper, celery and garlic in canola oil unti tender. Add beans and seasonings and saute for about 10 minutes more. Add chicken stock, water and ham hock and bring to a boil again.

Let simmer for about 2 hours, then remove 2 ladles full and smash the beans to a paste and add them back to the pot to make the soup nice and creamy.

Serve with some good old-fashioned southern cornbread.

Italian White Bean Soup with Sausage

In the kitchen, nothing ever ends up exactly the way I plan when I start out. This soup is a perfect example of the evolution of an idea. Here's a peek into how my brain works once I put a knife in my hand and start cooking away...

I woke up missing my mom's hearty Southern-style white beans and rice and headed out to the store for a few things: dried navy beans, ham hock, carrots, onion. Before I started to prepare the beans and rice, I dug around in the freezer and found some leftover pancetta and some spicy Italian sausage my friend Randy gave me and thought they'd be a great addition. I was inspired by a super simple kale and chick pea soup that I used to make a lot---and this is just a variation of that soup! I love that I get an excuse to use my leftover Parmigiano Reggiano rinds! (They add so much body to brothy soups.)

Some people get so hung up on following a recipe exactly, but I say that there are no real rules in cooking---well, maybe a few! But look, don't be afraid to substitute ingredients for what you have in your pantry. Don't have pancetta? Use bacon--or veggie bacon--or no bacon. Don't like white beans? Use red beans, chick peas, lima beans. In a hurry you can use canned beans instead of dried. The point is to have fun and experiment with new things! And cook for others when you can--it'll make you both feel good.

Italian White Bean Soup with Sausage
Serves 6

1/2 lb dry white navy beans (or great northern)
4 links Italian sausage (spicy or mild)
1/4 lb thinly sliced pancetta, diced

2 carrots, peeled and small dice
1 medium onion, small dice
4 cloves garlic, minced
1-28 oz can Italian plum tomatoes, crushed with hands
4 oz parmigiano-reggiano rinds
3 cups chicken broth
1 1/2 tsp fresh rosemary, cut
1 tsp fresh sage leaves, cut
4 handfuls fresh baby spinach leaves
salt and pepper to taste

1. Pick over dried beans, discarding any pebbles or shriveled beans. Place in bowl, cover with water and soak overnight.

2. Brown sausage links in soup pot, then take out and slice into rounds and set aside. In same pot, add the pancetta and cook until crisp, about 10 minutes. Add the onion, carrots, garlic and saute until soft and translucent.

3. Add the beans, sausage pieces, tomatoes, stock, herbs, and cheese rinds and bring to a boil, then let simmer for about 1 1/2 to 2 hours, until white beans are very tender. (Don't salt the beans until they are fully cooked...sometimes the salt makes them tough.)

4. When ready to serve, pull out the cheese rinds, season to taste with salt and pepper and stir in fresh spinach leaves. Serve with additional grated Parmigiano-Reggiano at the table.