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Frank's® RedHot®



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Servings: 12


  • 4 tbsp. Olive oil
  • 1/3 cup Minced garlic
  • 2/3 cup Diced onion
  • 2/3 cup Diced celery
  • 2/3 cup Diced carrots
  • 4 1/2 cups Chicken stock
  • 6 3/4 cups Cooked white beans
  • 1 1/4 cups Water
  • 2 each Bay leaves
  • 12 cups Julienne spinach, tightly packed
  • 3 cups Heavy cream
  • 6 teaspoons FRANK'S® REDHOT® XTRA HOT Cayenne Pepper Sauce


  • 1. Heat oil in soup pot and sauté garlic, onion, celery and carrots until tender. Add chicken stock, bring to a boil, reduce to a simmer and add beans, water and bay leaves. Simmer 30 minutes. Remove 2 cups of soup, puree and return to pot. Simmer an additional 10 minutes. Cool and hold refrigerated until needed.
  • 2. For each serving reheat 6 oz. soup base. When hot stir in 1 cup spinach and simmer until spinach wilts. Add 1/4 cup heavy cream and 1/2 tsp. Xtra hot.