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.