2 tbsp. butter
2 oz. diced onion
1 oz. carrot, peeled & chopped
10 oz. chicken stock
4 oz. diced tomatoes
1 tsp. dried basil
Dash of Tabasco
Salt & pepper to taste
1 c. red beans

Saute onions and carrots in butter until half cooked then add chicken stock, beans and seasonings to the pan. Simmer over low heat until beans are mushy. Add the tomatoes and let simmer for 15 minutes. Try to strain soup the best you can. Adjust the seasonings and serve. Serves 4 (4 ounce servings).