Red Bean Soup

This old-school red bean soup gets simmered with beef, celery, onion, and bay leaves, then pressed through a sieve for a smooth, velvety puree. It’s the kind of substantial soup that was a weeknight staple before blenders existed.

Lemon slices simmered right in the pot add a brightness that cuts through the earthy heaviness of the beans. Worcestershire sauce and a touch of flour thicken the broth into something closer to a bisque than a brothy soup.

Adjust the consistency with chicken stock or water after sieving. Some folks like it thick enough to stand a spoon in. Others prefer it more pourable. Your call.

Kitchen Tips

• Use pre-cooked or canned red beans to keep the total time under an hour. Starting from dried beans adds hours of soaking and simmering.
• Press firmly through the sieve to extract as much bean puree as possible. The liquid alone is thin. The good stuff is the thick paste that pushes through.
• Remove the bay leaves before sieving. They don’t puree well and leave bitter flecks.

Variations

• Skip the sieve and use an immersion blender for a slightly chunkier, rustic version.
• Swap the beef for smoked ham hock for a smokier, more Southern-style bean soup.
• Top each bowl with a dollop of sour cream and chopped chives for a richer finish.