3 cups cooked Regal Red Beans

2 small onions, peeled and diced

4 – 5 cloves garlic, chopped

6 – 8 medium tomatoes

1 tbsp green seasoning  

1 tsp dried oregano

½ tsp chili powder

½ tsp cayenne pepper

½ cup tomato sauce

2 cups chicken stock

1½ cups water

Salt and black pepper

2 -3 fresh basil leaves, chopped

½ cup heavy cream

2 tbsp vegetable oil


  1. Heat the oil in a medium saucepan.
  2. Add the onions and sauté for 1 - 2 minutes. Add the garlic and cook for an additional minute.
  3. Add the cooked Regal Red Beans and stir into the onions. Add the tomatoes, green seasoning, oregano, chili powder, cayenne pepper and a dash of salt and black pepper. Add the tomato sauce. Mix well.
  4. Add the chicken stock and water and let come to a boil. Cook for 5 – 10 minutes. Add the chopped basil leaves and mix.
  5. Place the soup in batches in the blender and puree until smooth. Return the soup back to the pot and add the cream. Stir and heat through. Taste and adjust seasoning if necessary. Serve hot.

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