Reviewed: Jan. 6, 2009

This was great. I followed some other reviews and did 4 cups water 4 cups chicken broth. I also boiled the beans for 10mins then put it all in the crock pot and put in the fridge for the night, then in the morning I turned it on and cooked it on low all day and it was PERFECT whenever I got home. So all in all it cooked in the crockpot on low for 10hrs. This was great and I'll make it again for sure.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Brandy

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 5, 2009

Awesome recipe! My family raved over it for days! Definately a keeper!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

amyndan

Cooking Level: Intermediate

Living In: Memphis, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 4, 2009

Didn't change a thing. Delicious!!! Thanks for such a good soup recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CB205

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 4, 2009

this is a very good soup. only thing i did not put in was the carrots. the tast was great. and the smell was very good. thanks for a very good recipe

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DIONA44

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 4, 2009

Great recipe! My only change was how I cooked the beans. I brought water (substituting 1/2 the water with chicken stock) and the ham hock and beans to a simmer. I covered and simmered for 1/2 hour, then let the pot sit until cool and refrigerated overnight. The next day, I skimmed off any fat and reheated. Once the soup was at a low simmer, I added all other ingredients EXCEPT the chopped ham. I cooked veges, beans and the ham hock on low heat for another couple of hours and then about 1/2 hour before eating I added the chopped ham. The soup was great!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CA Cook

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 1, 2009

I was pretty nervous to make this soup. It is my first...but now first of many! It was easy, i made a few changes. I added all the same veggies & spices, & added potatos. I used 4 cups water, and 4 cups chicken stock. I cleaned and let the beans sit in hot water for about 30 mins. then I started adding everything in the pot, i let the soup boil, then put on low for about 30 mins. Then brought it back to a boil, and added a rue of 3 tablespoons of flour and some water to make a panacake paste. As the soup was boiling I slowly added the rue, this thickend the soup then salt & pepper for flavor...and WOW it was delicous & with the changes i made it was done FAST! everyone loved it...thanks for the recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

traceylynn366

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 1, 2009

This is an exceptionally great recipe. I did however not add the hocks, just because I didn't have any on hand and it still had super flavor. Will certainly make this one again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Tina

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Newark, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 31, 2008

Absolutely the best! Even my MIL said it was the best she's ever had. I made it exactly as written.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sue

Cooking Level: Intermediate

Home Town: Sterling Heights, Michigan, USA

Living In: Washington, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 31, 2008

I made this as listed - almost. I did take the advice of others and substituted 1/2 of the water for chicken broth. Also, I didn't have a full bag of Northern Beans so I made up the difference with Pinto Beans. The outcome was surprisingly good. My only complaint was that it was pretty salty so next time I'll be sure to use low sodium chicken broth. Overall, very good recipe deserving of 5 stars since it got my 9, 7, and 5 year olds (not to mention my husband) to eat beans.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

OneBiteRule

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 30, 2008

After reading a lot of the reviews, we soaked the beans overnight, used a leftover Christmas spiral ham bone with a little meat still attached, used 4 cups of water and 4 cups of chicken broth, doubled the vegetables (tripling the garlic!), and added a dash of cumin for additional flavor. Since the beans soaked overnight, we only had to simmer for about one hour... any longer and the veggies would have been too mushy. Soup was really great, even the next day!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Alison G.

Cooking Level: Intermediate

Living In: Long Beach, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 28, 2008

This soup tasted great! I didn't have a ham bone so I used 3 cups chopped ham left over from Christmas dinner. Also, I brought my dry beans to a rapid boil and then removed from heat and let sit for 4 hours. When it was time to finish the soup I drained the beans and filled with 6 cups fresh water; the beans only had to cook for an hour before they were tender. I then added my ham and cooked for another 20 minutes. I like my bean soup to be thick. If you have the time I recommend this method. I made "Grandmother's Buttermilk Cornbread" by BETHANYWEATHERSBY also on allrecipes. It was a great accompaniment to the soup.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SINA0712

Cooking Level: Intermediate

Living In: Odon, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 28, 2008

This was just okay. Good enough not to throw away the left overs but not special it just tasted like a bunch of beans. I read all the reviews and it was cooked right and I did the salt and pepper thing but I felt like there was definitely something (flavor-wise) missing.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Marissa

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 22, 2008

I loved this recipe! I took the advice from some of the comments and cooked it in the crock pot and I added in two cans of bacon and bean campbells soup and the flavor was outstanding. My family goobled it up even after eating ham for three days! They loved it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Maria

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Living In: Virginia Beach, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 15, 2008

This soup is pretty good. I took others advice and used half water half chicken broth. I must say I was expecting more flavor.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

HOTNSPICY

Cooking Level: Intermediate

Living In: Medina, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 12, 2008

It was good. I loved the way it made the house smell SO yummy! TIP: I put EVERYTHING into my crockpot and let it cook on LOW for 6hrs....PERFECT!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Miranda Steward

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 11, 2008

This reminds me of my mom's bean soup - plain, basic ham and beans. I used the defatted drippings from baking the ham and definitely recommend against this. It was flavorful and delicious, but incredibly salty, which may be why it tasted so good...Didn't think it was bland at all.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

FROGGYOGA

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 9, 2008

Really good! Used chicken broth instead of water. Next time I will double vegetables. I degassed the beans by bringing them to a boil, taking them off the heat, and adding 1 tsp. baking soda. Then I let the beans sit over night. I drained and rinsed them. It's fun to add the baking soda because it fizzes up. Thank you for the recipe!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

cheerevansj

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 3, 2008

This is a very good recipe. It reminds me of a favorite soup I ate as a kid. I "degassed" the beans as some other reviewers suggested and it worked like a charm. I also added the salt after cooking just to be on the safe side.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Tater Tot

Cooking Level: Intermediate

Living In: Mobile, Alabama, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 1, 2008

My husband likes bean soup so I made this to have on these cold winter days. I had to double the cooking time even after soaking the beans overnight. The soup was incredibly flavorless. We've had great luck with recipes from allrecipes.com but this one was a total bust!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Dani

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 30, 2008

I doubled this and am so glad I did! This was the best ham and bean soup I have had bar none. My dad has had a lot of bean soup in his day and he said he could eat this recipe daily. I only changed a few things to suit our particular tastes. 1-I used half water and half chicken broth 2-Once the soup was ready, I pureed 6 cups of it in my food processor to make it more stew like than soup like. I had enough for a meal with leftovers and 2 meals to freeze.

Was this review helpful? [ YES ]
0 users found this review helpful