Reviewed: Nov. 5, 2006

I made a lot of changes... used a big thing of chicken broth instead of water, and 1.5 big cans of canned white beans. Sauteed 4 cloves of garlic with more celery (with leaves!!) and carrots and the onion, 2 ham hocks, then added 1/2 can of tomato paste (cause that's what grama did!!) the broth and beans.Totally delish!!!

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TORTUGAS2X

Cooking Level: Intermediate

Home Town: Coraopolis, Pennsylvania, USA

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Reviewed: Nov. 2, 2006

Very good recipe. Used Turkey ham and no ham hock-was a little less flavorful, but still good!

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Lori VE

Cooking Level: Expert

Home Town: Saint Cloud, Minnesota, USA

Living In: Saint Paul, Minnesota, USA

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Reviewed: Oct. 30, 2006

This is such an easy flavorful recipe! Not sure if it is the dry mustard that makes it so good??? I soak dry beans overnight then combine all ingredients in the crock pot and cook on high for 4-6 hours. I then smash some of the beans and it almost makes a stew. Great Fall weather food! This is a keeper. I will make this again and again.

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KauiKelly

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Reviewed: Oct. 3, 2006

Ok the only reason I have to give this 5 stars is because of the changes I made (don't get me wrong I am by no means a perfect cook) but I soaked the beans for 48 hours then I put it all in the crockpot and had it on low all day. I added some Garlic Pepper as well as some Celery Salt it was pretty bland. I just kept cooking it until it looks kinda like pea soup. PS I tried to add a photo so you can see how it turns out..........Perfect comport food Thanks!

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sherryboyer

Cooking Level: Expert

Living In: Marshall, Wisconsin, USA

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Reviewed: Oct. 2, 2006

Quite tasty. I made it in a slow cooker (all day) and pre-soaked the beans. I added tons of onion and garlic and a bit of corn starch to thicken. I made it with some jiffy cornbread (in an iron skillet of course) and it was a great combo.

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Linda

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Canfield, Ohio, USA

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Reviewed: Sep. 25, 2006

I didn't exactly follow the recipe word for word, but this is a wonderful starting point! I soaked the beans for about 8 hours before adding them to a crockpot with 2 smoked ham hocks, as well as just chunks of ham. I increased the amount of carrots, celery and onions and for the liquid I used water and chicken broth to reach the 8 cups needed. After stirring it all together, I let it cook overnight (about 9 hours) and set it to warm until lunch. It was delicious! I might soak the beans for less time when I make it again, but otherwise I wouldn't change a thing. I made the recipe for Homesteader Cornbread from this site, and I will definitely be making the two recipes together again in the future.

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Adrienef

Cooking Level: Beginning

Home Town: Sitka, Alaska, USA

Living In: Abbeville, South Carolina, USA

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Reviewed: Sep. 24, 2006

Terrific flavor - my family loves this soup! I wouldn't change a thing!!

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Luv2Cook

Cooking Level: Intermediate

Home Town: Santa Maria, California, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Aug. 16, 2006

I have to give this 3 stars unfortunately because it just wasn't up to my expectations. The beans weren't soft enough even after 2 hours of soaking and an additional 20 minutes of cooking time. I didn't add the ham hock because I didn't have one but instead added some cooked and cut up bacon pieces. I think the broth was good but needed a ton more seasoning. I would have preferred the soup to be a bit thicker consistency also, it just seemed really runny. I will probably make again but with some changes.

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Valerie Reichart

Cooking Level: Intermediate

Living In: Topeka, Kansas, USA

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Reviewed: Aug. 16, 2006

Great soup! My teenager loves it and my non-soup eating husband enjoys it too. I soak the beans overnight; use 6 cups of low-sodium chicken broth and 1 cup vegetable broth, no additional salt, and extra vegetables. I have used spiral ham bones, smoked turkey legs and wings. I throw everything in the stockpot and let it simmer until the turkey is falling off the bone, 2 to 3 hours, then remove meat/bones and shred, returning meat to pot. I have always pureed half the beans but I didn’t last time and hubby said he liked it better that way. Thanks so much for this recipe.

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keaata

Cooking Level: Expert

Home Town: Orofino, Idaho, USA

Living In: Port Ludlow, Washington, USA

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Reviewed: Aug. 2, 2006

Very tasty. I did use 1/2 chicken broth and 1/2 the mustard powder. I will definately make it again.

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DiBenson

Cooking Level: Beginning

Home Town: Oshkosh, Wisconsin, USA

Living In: Wautoma, Wisconsin, USA

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Reviewed: Jul. 21, 2006

I used mixed beans and to thicken it I used instant potatoes. Excellent. Will do it again.

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davidhbt

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Reviewed: Jul. 19, 2006

This soup is my husband's and my absolute favorite soup to make on cold Sunday afternoons in the fall and winter. Even better, this soup is even more delicious the next day, because the soup thickens a bit and the flavors meld. We always make a loaf of honey wheat bread in our breadmaker and sit down to a simple supper of fresh bread and butter, and a bowl of this soup. It doesn't get any better than this! And don't forget the ham hock, it does add a wonderful smoky flavor to the soup. This soup also freezes very well, just reheat on your stove in a big pot. A BIG thanks for this recipe!!

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bethanykate

Cooking Level: Intermediate

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Reviewed: Jul. 1, 2006

Easy. All ingredients in the house. Very tasty and basic. Only change was to follow another reviewer's suggestion and pureed half the beans to give it a better texture.

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I Love to Eat

Cooking Level: Intermediate

Living In: Georgetown, Grand Cayman, Cayman Islands

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Reviewed: Jun. 14, 2006

This was very tasty. I did as someone suggested and added a touch of liquid smoke. I also added a small amount of chopped fresh spinach. I do admit that after eating a bowl of it I could feel my arteries clogging. I refrigerated the rest and skimmed the fat off. It still was a bit fatty tasting but not as bad. Maybe next time i'll trim my ham hock better. Overall, it's a great tasting soup.

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MY4KIDS

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Reviewed: Jun. 9, 2006

Awesome. I cooked this in a crock pot - after soaking the beans overnight. It was fabulous. My husband wants it again this week! And the house smelled wonderful while it was cooking. I didn't have ham hock so I used bacon. Next time my kids might actually get a bowl!

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Jennifer

Cooking Level: Intermediate

Home Town: Augusta, Georgia, USA

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Reviewed: May 14, 2006

I added a lot more spices for more zip and blended some beans to make it thicker. GREAT SOUP!

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Jessica

Cooking Level: Intermediate

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Reviewed: Apr. 29, 2006

We've tied many ham + bean soups before, but this one is by far the best! We added larger amounts of carrots + celery than called for in the recipe + omitted the onion altogether, but only due to personal preferences. The only truly important note I might add is to be sure to increase the bean soaking and cooking time to 3-4 hrs for soaking, 2-3 hrs for cooking. After trying so many ham + bean soup recipes, we've learned a few things - one of them is that 60 min.s is just not enough soaking time for beans. That said, this recipe really is the best - and so easy! Thanks very much for sharing it!

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kayess

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Reviewed: Apr. 22, 2006

Excellent for a ham and bean soup.

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Gretchen N

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Reviewed: Apr. 21, 2006

I didn't care for this recipe that much. My husband said you either like bean soup or you don't and I guess I don't. He said he liked it, but he wouldn't take it to work for lunch and it is now sitting in our fridge and no one will eat it.

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Dena Burk

Cooking Level: Intermediate

Home Town: Marshall, Texas, USA

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 13, 2006

Very good bean soup recipe. I used half white beans, 1/4 pintos, & 1/4 kidneys because that's what I had. I didn't have a ham bone, so I sauteed some chopped bacon and added it at the beginning, and just chopped up some ham sandwich slices to add at the end. Delicious!

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KRAEZDAY

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Basic Ham and Bean Soup

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