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Labrador Creole Bean Soup by GaddAboutEating

    Labrado Creole Bean Soup

    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 ….

    Labrado Creole Bean Soup

    Labrador Creole Bean Soup by GaddAboutEating



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


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


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


    • 2 cups Ham cubed



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


    • Add spices. Cook 30 minutes.


    • 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!

    2 thoughts on “Labrador Creole Bean Soup by GaddAboutEating”

    1. I would like to try this but I don’t have anything called Newfoundland savory. I live in Alberta so I was wondering if you could break down the Newfoundland savory for me in measurements and I could just add whatever is in the Savory spice

      1. GaddAboutEating says: “There is no genetic difference, but it gets a different taste because of growing conditions. Interchangeable without any noticeable difference to mainlanders”. Sorry for the delay, I missed the notification.

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