Labrador Creole Bean Soup 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

Print Recipe Pin Recipe

Ingredients Method

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

Method

 

BASE

1. 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

1. Add spices. Cook 30 minutes.

VEGGIES & MEAT

1. Add vegetables. Add meat. Cook 30 minutes without lid. Retrieve bone, season with ground pepper, and serve.

Share on Facebook

Tweet

Follow us

Save