Leftover Red Bean Soup

Serves 6-8. Recipe is from the late Jean Voitier. The beans are already seasoned so be careful about seasoning.

4-6 cups leftover red beans

1 (14.5-ounce) can chicken broth

1 (10-ounce) can Rotel Original or Mild Diced Tomatoes and Green Chilies (OR Petit Diced Tomatoes for a less spicy choice)

Crackers, breadstick or cornbread, if desired

1. In a large saucepan, add red beans, broth and Rotel tomatoes. Heat through.

2. Serve with crackers, breadstick or cornbread.