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.

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FROGGYOGA

Cooking Level: Expert

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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!

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cheerevansj

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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.

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Tater Tot

Cooking Level: Intermediate

Living In: Mobile, Alabama, USA

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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!

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Dani

Cooking Level: Intermediate

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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.

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RONNIE102369

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

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Reviewed: Nov. 23, 2008

Very good. I made with split peas and lentils since I burned my beans and didn't feel like going out to the store for more. I did add some hot sauce for flavor. Very good.

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maryland mom

Home Town: Baltimore, Maryland, USA

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Reviewed: Nov. 13, 2008

Really fantastic! $5.00 to feed a family of 6! I choose a medley of beans and "de-gassed" them like someone else suggested, that worked like a charm. I soaked the beans for the afternoon after I degassed them and then used chicken stock instead of water. I also blended 2-3 cups right before serving...not an essential step just depends if you like a creamy texture or a broth based texture.

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mommybrain4

Cooking Level: Expert

Home Town: New Lenox, Illinois, USA

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Reviewed: Nov. 3, 2008

This soup is excellent. A perfect comfort food. I realized while I was making it that I didn't have any bay leaves, so I did without. Otherwise I didn't change a thing. YUM!

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Heather G.

Cooking Level: Beginning

Living In: Ephrata, Pennsylvania, USA

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Reviewed: Nov. 1, 2008

delicioso! added some parmesan rinds and more beans. i cooked it for a bit too long and my northern beans (originally canned) disappeared into the soup. i added a can of pinto, and everything worked out well.

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PEACHIENESS

Cooking Level: Beginning

Living In: New York, New York, USA

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Reviewed: Oct. 27, 2008

Delicious, can't wait for dinner time!!!!

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missylou

Cooking Level: Expert

Home Town: Prairieville, Louisiana, USA

Living In: Perkinston, Mississippi, USA

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Reviewed: Oct. 18, 2008

My family loved this soup!!!

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DeeNPhil

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Reviewed: Oct. 17, 2008

Just what I was looking for to use up that ham bone after Easter. A little bland for my family and me so we kicked it up with some extra garlic and spices. Excellent starter recipe. Takes me right back to my mom's kitchen.

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Lexis

Cooking Level: Expert

Home Town: Riceville, Iowa, USA

Living In: Manassas, Virginia, USA

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Reviewed: Oct. 14, 2008

This was delicious and easy to make. I added some extra veggies because that's what we like here, but this recipe definitely lends well to changes based on preference. Thanks!

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rellis44

Cooking Level: Intermediate

Living In: Auburn Hills, Michigan, USA

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Reviewed: Oct. 5, 2008

I thought it might be a little too watery at first- but I let it simmer for a few hours, and that really allowed all the flavors to come together. Delicious!

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Erin

Cooking Level: Beginning

Living In: Plymouth, Michigan, USA

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Reviewed: Aug. 28, 2008

Very good soup. I soaked the beans overnight and simmered the soup all afternoon. I reduced the liquid to 6 cups and used chicken broth in place of water. I'll make this recipe again.

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Stephanie

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Reviewed: Aug. 22, 2008

Excellent! This is a great dish for a chilly Sunday afternoon. Very much a comfort food.

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BOBBIBRIDGERS

Cooking Level: Expert

Living In: Newport, North Carolina, USA

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Reviewed: Aug. 13, 2008

Not quite what I expected. I was disappointed. I made a double batch too. The beans seemed to turn mushy, even though I cooked this as instructed. What I'm doing to compensate for it's thickness is adding water before reheating and it seems to help. Despite all of the seasonings I added, it still lacked some flavor and I found myself having to add more directly to my bowl. I'll keep looking for another ham and bean soup recipe.

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smllover

Cooking Level: Expert

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Reviewed: Jul. 18, 2008

I usually do this in a crock pot starting late morning. I follow the recipe as follows but add a dash of hot sauce near the end. It's something my dad has done to his ham and bean soup to give it a little kick which we really like. Pretty good basic soup.

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