Everything Newfoundland & Labrador with its Culture, Cuisine and Traditions

Bean Soups

Bean Soup with BolognaBean-Soup-with-Bolonie

Makes 6 servings


  • 2 cups naval beans
  • 6 cups chicken broth, or water
  • 1 cup bologna, cubed
  • 3/4 cup onion, chopped
  • ½  cup carrot , diced
  • ½ cup celery, diced
  • ½ cup turnip, cubed
  • 1 cup potato, cubed
  • Salt & pepper


Wash beans thoroughly; place beans, broth, bologna, onion, carrot, celery, turnip and potato in a large covered saucepan.  Season to taste. Bring to a boil, reduce heat and simmer for 1½ hours. Stir occasionally. Serve piping hot with homemade crusty rolls.


Bean Soup with Ham

Use 1 cup ham in place of bologna

Bean Soup with Salt Beef

Use 1 cup salt beef in place of bologna and 1/2 cup diced cabbage (boil salt beef 1 hour prior to adding to soup)

Bean Soup with Chicken

Use 1 cup chicken in place of bologna

Bean Soup with Beef

Use 1 cup beef in place of bologna and replace chicken broth with beef broth

Bean Soup with Vegetables

Omit bologna from recipe and increase vegetables by 1/4 cup ea and 1 garlic clove (minced)



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