Frugal Feasts: Emeril's Quick Red Bean Soup

Every Wednesday, I share a recipe based on what's on sale at the grocery stores. This week, Food Lion has center-cut slices of ham on sale for $2.99 a pound. I love these slices of ham; you don't have to make the commitment of buying a whole ham but you can make meals more special with a slice. You can do breakfast for supper with a piece of ham and eggs. You can make a ham-and-cheese omelet or add some to a breakfast casserole. You can use ham to make a better bean soup.

This week's recipe is just such a soup made special with some ham: Quick Red Bean Soup  from Emeril Lagasse's new cookbook, "20-40-60 Fresh Food Fast: Make the Meals You Want in the Time You Have." What impressed me about Emeril's cookbook is that he didn't skimp on sophisticated flavor profiles in a quick-and-easy cookbook. Half the cookbook is devoted to 20-minute recipes, and some of those include  Lamb Chops with Mustard Herb Crust, Steak au Poivre and Blue Corn-Crusted Rainbow Trout with Cilantro-Lime Sour Cream. I can't wait to dig into this cookbook.

The below recipe comes from the 40-minute section. 

Quick Red Bean Soup

1 tablespoon vegetable oil
6 ounces (1 cup) smoked ham, finely chopped
1 1/2 cups chopped yellow onions
1/2 cup  finely chopped celery
1/2 cup finely chopped green pepper
2 bay leaves
1/2 teaspoon cayenne pepper
2 tablespoons minced garlic
4 (15.5-ounce) cans red beans, drained
6 cups chicken stock or canned chicken broth
2 tablespoons chopped green onions, green and white parts, for garnish

Heat the vegetable oil in a Dutch oven or large pot over high heat. Add the ham, onins, celery, bell pepper, bay leaves and cayenne, and cook until the vegetables are lightly caramelized and very tender, about 6 minutes. Add the garlic and cook, stirring for about 30 seconds. Add the red beans and chicken stock or broth, and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, for 10 minutes. 

Using a potato masher, mash some of the beans slightly to thicken the broth. Continue cooking for another 10 minutes, or until the soup has thickened and the flavors come together. 

Remove from the heat and discard the bay leaves. Stir in the green onions and adjust the seasonings as necessary. Serve hot. 

Makes 8 servings. 

Cost breakdown 

Vegetable oil, $1.88 for 48 ounces, Cost for meal: 2 cents
Center-cut ham slice, $2.99 pound, Cost for meal: $1.12
Yellow onions, 79 cents a pound, Cost for meal: 99 cents
Celery, $1.89 a bunch, Cost for meal: 24 cents
Bell pepper, $1.49 each, Cost for meal: 75 cents
Bay leaves, $1.10 for .12 ounce, Cost for meal: 7 cents
Cayenne pepper, $2.86 for 1 ounce, Cost for meal: 48 cents
Garlic, $1.49 for 3-pack, Cost for meal: 25 cents

Red beans, 59 cents per can, Cost for meal: $2.36

Chicken broth, 45 cents per can, Cost for meal: $1.80

Green onions, 99 cents a bunch, Cost for meal: 17 cents

Cost for meal: $8.25

Cost per serving: $1.03