New Orleans Bean Soup - cooking recipe

Ingredients

1 large onion, peeled and chopped
2 stalks celery, diced
1 carrot, peeled and diced
4 ounces smoked ham or 4 ounces tasso, cut into thin strips
1 tablespoon butter
2 garlic cloves, minced
2 (14 ounce) cans red kidney beans
4 cups vegetable broth
1 teaspoon Worcestershire sauce
2 tablespoons fresh parsley, finely chopped
1/2 teaspoon dried thyme
2 bay leaves
1 tablespoon lemon juice
salt & freshly ground black pepper, to taste
hot sauce, to taste

Preparation

In a large pot, melt butter.
Add onion; saute until soft.
Add celery, carrot and garlic; saute for a few minutes until soft but not browned.
Add kidney beans and their liquid, ham and vegetable broth. Simmer for about 15 minutes.
Add Worcestershire, parsley, thyme, bay leaves and lemon juice.
Bring back to a boil and simmer for 30 minutes.
Serve, passing the hot sauce!