The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 25, 2007
I used more beans than the recipe call for and cooked in the crockpot all day. My family loved the thick, creamy soup and had the long simmered flavor. very helpful and easy
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
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Reviewed: Oct. 25, 2007
I soaked beans overnight. I used half chicken broth and half water. I did not add any salt. I added extra onion, celery and carrots. I also added a little extra garlic. The ham hock and bay leaves give it such good flavor. I Let it simmer on the stove for hours. It smelled wonderful and tasted delicious !!!! Thank you for sharing your recipe.
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Home Town: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 18, 2007
I thought this recipe is one of the best ones i tried. Instead of using mustard powder. I used regular yellow mustard. And it came out great.
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Liz

Cooking Level: Expert

Home Town: Box Elder, South Dakota, USA
Living In: Copperas Cove, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 18, 2007
This turned out great. This was my first time making ham & bean soup and doing it straight from scratch with dry beans made me nervous. I followed other reviewers suggestions and modified the recipe a bit. I used the 15 bean mix (soaking them overnight in a pot of water) and used 4 cups water and 4 cups chicken broth. I omitted the mustard powder, bay leaves and white ground pepper because I didn't have any of it and didn't add any salt in fear of it being too salty. I put everything in the crockpot in the afternoon, cooked on high for 4 hours, added the chopped ham and cooked for another hour. It was good, but not the best. It needed salt & pepper for flavor. I won't use the 15 bean mix again because for some reason one of the type of beans didn't cook well- it was still kinda crunchy. When I make it again I'll omit some of the water because I like a thicker soup and maby try blending some of the beans like others suggested.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 15, 2007
Wonderful! Just the way I remember it growing up. Suggestions: If you buy dry beans, DEFINATELY soak them overnight. Another review had suggested that. I used low-sodium chicken broth in place of water. I cooked the beans in the broth for about 1 1/2 - 2 hours or till tender. Try a smoked ham hock if available. It gives it a nice hearty fall feel. I also added 2 teaspoons of tomato paste for color & a little extra flavor. Yummmy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 15, 2007
Great taste and easy to make!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 13, 2007
I made this in my crock pot and it turned out great. I used 2 cartons of low sodium chicken broth, almost an entire turkey ham, carrots, onions, celery, bay leaves, mustard powder and pepper. Cooked on high for about 7 hours and served with cornbread. Be sure to soak the beans over night.
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Cooking Level: Intermediate

Home Town: Gary, Indiana, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 10, 2007
I was so disappointed that this soup wasn't it for me. The only thing i changed was used 1/2 water and 1/2 veggie stock. After 10 hours in the crockpot it tasted just like broth out of a can. I think I have been spoiled by my gram's ham and bean soup, i just can't find any like it!
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Photo by maria

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA
Living In: Reston, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 9, 2007
i used chicken stock and it came out great.
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Photo by KAREN DOWNES

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
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Reviewed: Sep. 6, 2007
We liked this soup. I couldn't make it as written because I didn't have a ham bone (just chopped cooked ham) so it might have been lacking in some flavor but it made a great meal, nonetheless. I also had to use pinto beans instead but they seemed to work just fine. I crumbled some bacon over the top just before serving. The next day this was so thick and flavorful--it was great over rice! Yum.
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Cooking Level: Intermediate

Home Town: Lowry City, Missouri, USA
Living In: Kearney, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 7, 2007
YUM! This had great flavor. It was thicker than I was anticipating and seemed more like a stew to me. Also, I omitted the salt--there was plenty of salty flavor with just the ham alone. This recipe is definitely a keeper!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 22, 2007
Awesome recipe - perfect soup recipe. I made this in my slow cooker, using a leftover ham bone, and added about 2 cups of leftover cubed ham. This was easy and everyone raved about it.
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Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA
Living In: Concord, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 28, 2007
Awesome. Wouldn't change a thing
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Cooking Level: Intermediate

Home Town: Spearfish, South Dakota, USA
Living In: Traer, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
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Reviewed: Jun. 4, 2007
I was short on carrots so I used what little I had and added 1 chopped red pepper. I, too, used 1/2 chicken bouillon and 1/2 water. I followed the recipe, but instead of letting it cook on the stove after adding the ham hock, I threw everything in the crock pot and let it cook all day. Beans weren't mushy and the house smelled like heaven.
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Photo by Allrecipes

Cooking Level: Expert

Home Town: Warwick, New York, USA
Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: May 6, 2007
Excellent, Excellent, Excellent. I made a few minor changes: used 4 cups of low sodium chicken broth, 2 ham shanks and no salt. I removed the meat from the shanks (1 cup) and then added 1 cup of ham.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 30, 2007
Great, easy too! I put everything in my pressure cooker at once since I didn't have alot of time and it was done to perfection in 2 hours. Used 4 cups veggie broth and 4 cups water, left the salt out till the end, it didn't need much. Thanks, I'll be making this again!
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Sue
Photo by Sue

Cooking Level: Expert

Home Town: Long Island, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 23, 2007
Very salty. Tasted better the next day.
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Cooking Level: Intermediate

Living In: Shawano, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 19, 2007
Cut corners and it was still awesome. Canned beans.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 16, 2007
Great soup and I don't like ham and bean soup! I used 1/2 veggie broth and 1/2 water. Didn't have any bay leaves so I used a little poultry seasoning. Also didn't have a ham bone, just left over ham from Easter. It was great! Much better than the first time I made it when I prepared exactly as the recipe reads. I think the veggie broth was what made it great!
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Photo by Allrecipes

Cooking Level: Expert

Home Town: Dover, Ohio, USA
Living In: Cincinnati, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 14, 2007
MY MOM AND I MADE THIS TOGETHER AND TRIED IT I LOVED IT. IT WAS SO GOOD. IF THERE WAS A 10th STAR I WOULD RATE IT THET MY FAMILY AND I LOVED IT!!!!!!!!!!!
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