Labrador Creole Bean Soup by GaddAboutEating

Recipe and photo by GaddAboutEating

This is the perfect food for these grey winter days.  This recipe calls for a ham bone – maybe you have one sitting around the freezer, left-over from the holidays?   Maybe you need to make yourself a delicious meal of glazed ham and scalloped potatoes ….

Labrador Creole Bean Soup by GaddAboutEating

Ingredients

BASE

  • 2 lbs hominy corn (2 tins)
  • 1 lbs navy beans (1 tin)
  • 1 ham bone
  • Water to cover

SEASONING

  • 1 tbsp Garlic minced
  • 1 tbsp Newfoundland Savory
  • 1 tsp Demerara Sugar
  • 1 dash Cayenne Pepper
  • 1/4 tsp Dried Thyme
  • 1 Bay Leaf

VEGGIES

  • 1/2 cup White Onions chopped
  • 1/2 cup Carrots chopped
  • 1 cup Cabbage chopped

MEAT

  • 2 cups Ham cubed

Instructions

BASE

  • Drain and rinse corn and beans. Place in soup pot with hambone and cover with water. Bring to a boil. Cook for 2 hours.

SEASONING

  • Add spices. Cook 30 minutes.

VEGGIES & MEAT

  • Add vegetables. Add meat. Cook 30 minutes without lid. Retrieve bone, season with ground pepper, and serve.
Tried this recipe?Let us know how it was!

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