Ingredients
Scale
- 2 1/2 cups soaked and drained white pea beans (625 mL)
- 3 cups chicken broth (750 mL)
- 1/2 cup diced cooked ham or smoked sausage (125 mL)
- 2 stalks celery, diced
- 1 onion, chopped
- 1 clove garlic, minced
- 1/4 tsp salt (1 mL)
- 1/8 tsp pepper (0.5 mL)
- 1 bay leaf
- 1 tsp thyme (5 mL)
- 2–3 drops hot pepper sauce (optional)
- 1 tsp Worcestershire sauce (5 mL)
- 1 can tomatoes (19 oz./540 mL)
- 1 can tomato paste (5 1/2 oz./156 mL)
- 1 tbsp dry mustard (15 mL)
- 1 pack frozen okra, partly thawed and sliced (300 g)
- 1 cup fresh or thawed, frozen shrimp (medium size) (250 mL)
Instructions
Soak dry beans for 8-24 hours. In a large saucepan combine beans with broth. Cover, bring to boil; reduce heat, simmer 45 minutes until beans are tender. Add ham, celery, onion, garlic, seasonings and sauces. Break up tomatoes; mix with tomato paste and mustard; stir into bean mixture. Simmer 15-20 minutes. Bring to boil; add okra and cook 6-8 minutes. Stir in shrimp, cook 3-4 minutes until shrimp and okra are cooked. Serve with whole grain bread or cornmeal muffins.
Nutrition
- Calories: 356
- Fat: 5.1 g
- Carbohydrates: 53.2 g
- Fiber: 16.3 g
- Protein: 28 g
Keywords: Creole Bean Soup, Bean Soup, Creole Soup