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Tuesday's Red Bean Soup

  • Yield: 7 cups, 6 hearty first-course servings


  • 1 tablespoon olive oil
  • 1/2 cup diced bacon
  • 1 1/2 chopped onions
  • 1/4 cup chopped green bell peppers
  • 1 tablespoon minced garlic
  • 4 bay leaves
  • 6 ounces sliced andouille sausage
  • 1 small smoked ham hock (about 5 to 6 ounces)
  • 2 cups dried red kidney beans, soaked overnight
  • 1 tablespoon Emeril's Creole Seasoning
  • 1 teaspoon Worcestershire sauce
  • 2 quarts Basic Chicken Stock
  • 1 teaspoon salt
  • 1 1/2 cups cooked long-grain white rice, warm
  • 6 tablespoons chopped green onions


  • Heat the oil in a large heavy pot over high heat. Add the bacon and sautÈ for 2 minutes. Add the onions, bell peppers, garlic, bay leaves, andouille, and ham hock and cook, stirring, for 2 minutes.
  • Add the beans and cook for 2 minutes. Stir in the Creole Seasoning, Worcestershire sauce, and the stock, and bring to a boil. Reduce the heat to medium and cook for 1 hour, stirring occasionally. Add the salt, cover the pot, and cook for 15 minutes. Turn off the heat and allow the pot to sit, covered, for about 20 minutes. Discard the ham hock.
  • To serve, ladle a generous cup of the soup into each of 6 bowls. Top each serving with 1/4 cup of the rice and sprinkle each with 1 tablespoon of the green onions.