1 tablespoon butter
1/2 white onion; sliced into thin half moons
1 teaspoon lemon pepper
2 (15 oz) cans Glory Foods Red Beans & Rice
2 (14.5 oz) cans vegetable broth
1 teaspoon fresh lemon juice
1 teaspoon freshly sniped chives (optional)
- Melt butter in a large saucepan over medium-low heat.
- Add onions and sauté for 15 minutes, stirring frequently, until dark golden brown and almost crispy.
- Remove from pan with a slotted spoon and return pan to heat. Add red beans & rice (do not drain) and vegetable broth; simmer 10 minutes. Remove from heat and stir in lemon juice.
- Divide soup between 4 warmed soup bowls and sprinkle with onions and chives, if using.