Jambalaya take 2 – Red Bean Soup

I found a similar recipe online, courtesy of Food Network’s Sandra Lee, last night after I made a big pot of jambalaya. You can use any recipe online for that part of it. They’re all about the same. You could even use the stuff from a box, but that’s not how I roll. Cooking from a box doesn’t make much of a blog. At any rate, the soup:

32 ounces chicken broth
1 can red kidney beans, drained and rinsed
3 cups leftover jambalaya
salt & pepper to taste
Dash of cayenne pepper

Bring broth and beans to a slow boil before adding remaining ingredients. Return to a boil and serve. That’s all there is to it.

Thanks to the “take two” aspect of this recipe, I’ve managed to make one chicken feed some or all of a family of seven four times. First I made a chicken, then chicken salad, then jambalaya, and now this. How’s that for frugal?