Red Bean Soup


Red Bean Soup

Making red bean soup while sequestered because of the ‘rona virus is a bit of a challenge. In fact, making anything is a challenge due to shortages. This was supposed to be navy bean soup, but when I picked up my grocery order I found red beans instead. Another casualty of the grocery shortage was the ham hock, for which I received bone-in pork shoulder.

Rummaging through the fridge and vegetable bin to find things suitable for a change of plan, I did pretty well. I must admit though, if I had a red or green bell pepper I would have been very happy. Next time I make this it will be at the top of the list.

Plan “B” turned into a delicious soup and using the slow cooker made the process a piece of cake. It’s amazing by itself, but the cornbread puts it over the top.

  • Author: TJ
  • Yield: 8-12 1x


  • 16 oz dry red beans
  • 11/2 lb bone-in pork shoulder (or ham hock)
  • 1 large yellow onion – roughly chopped
  • 3 celery ribs, roughly chopped
  • 1 jalapeno – seeded and diced
  • 2 qt chicken stock
  • 1/2 tsp tony chacheres creole seasonong
  • 2 bay leaves
  • 1 tsp worchestershire sauce
  • 1 TBL olive oil
  • 2 cloves garlic – minced
  • 1 tsp salt
  • Skillet Cornbread – get the recipe HERE


  1. Prep the veggies and cube the pork shoulder
  2. Combine all the ingredients in a slow cookerand cook for 6 hours on high or 8 hours on low until the beans are tender
  3. Taste after 4 hours, remove the bay leaves and adjust seasoning if necessary
  4. Serve immediately or cool, refrigerate, then reheat and serve the next day
  5. Serve with skillet cornbread

Red Bean Soup begin Finished

Red Bean soup and cornbread Slice of Skillet Cornbread

And just one more thing…

As the old adage goes, when life gives you red beans, make red bean soup.