I didn't have ham bone but did have ham so just cubed it to use. I used dry northern beans which I'd soaked for approximately 18 hours and used about 6 cups of chicken broth. I cooked the beans in the crockpot on high for a couple of hours and when they began getting tender I added everything else (except the cubed ham) to the crockpot. When the beans were cooked but not overly soft I added the ham. I like all kinds of soups, with broth or creamy, but this soup just seemed like it 'should' be creamy. I had a can of northern beans in the pantry so I opened it and used the immersion blender to make it creamy then added it to the soup. Delicious! I liked the subtle taste the mustard gave the soup, something a little different. I will be making this again!

Reviewed On: Oct. 4, 2009

I've tried many recipes from this site and I have to say this is my favorite and I get lots of compliments on it and requests for the recipe. The changes I make are to use half the chicken broth (I use homemade), occasionally less jalapeno peppers and/or cayenne (depending on who's joining us and their tolerance for heat), and I add chopped celery. This is pretty easy and quick and so very delicious! I haven't made regular chili since discovering this recipe a few years ago.

Reviewed On: Sep. 18, 2009

Great soup! I doubled the recipe and made changes based on reviews. I used chicken stock, but much less than the recipe called for, probably about half or less and didn't discard any. I substituted coconut milk for the cream, and used a bit more ginger, and added about 3 small cloves of minced garlic. Turned out really good and I will definitely be making this again. Husband really liked it also which is really surprising since he's not a fan of vegetables and particularly carrots!

Reviewed On: Sep. 18, 2009