Reviewed: Mar. 8, 2007

Excellent use for your left over ham! I did not use the ham hock and I left out the onion. It was the best ham and bean soup I have ever had. It is extremely flavorful and has such a nice presentation. I served it with cornbread. I wish I had some right now!

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amy beth

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Hermitage, Tennessee, USA

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Reviewed: Feb. 28, 2007

My husband loves it when his dad makes ham and bean soup. So when we had left overs this time around he had me make a batch. I have tried before and failed, so the preassure was on. It didn't fail. I was so happy that it turned out so well and my husband thought it tasted just as good as his dad's if not better. Thank you for the wonderful recipe.

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smatchi

Cooking Level: Intermediate

Home Town: Fithian, Illinois, USA

Living In: Saint John, Indiana, USA

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Reviewed: Feb. 11, 2007

Like other reviewers recommended, I used chicken broth, and pureed some of the beans to add thickness. My husband loved it, and even my kids ate it, which is a big deal.

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ANA

Home Town: Bakersfield, California, USA

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Reviewed: Feb. 4, 2007

The soup was very good but a little salty. I used leftover ham with ham bone. It didn't need any additional salt.

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Jan22

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Reviewed: Jan. 26, 2007

My first time making Bean soup. Delicious! What I used: thawed leftover Christmas ham bone with two cups of the meat What I did different- half chicken broth/water, dash of oregano,thyme,rosemary,extra pepper and The puree of 2 cup beans. What will I do next time: try the mixed bean recipe, won't puree, I didn't like it in the soup. Total soaking and cooking time, 3 hours and 45 minutes. Beans were fine.

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outerspacey

Cooking Level: Beginning

Home Town: Traverse City, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Jan. 25, 2007

This was the best bean soup I have made. Did follow the advice of others and pureed about 2 cups of the beans to thicken and used chicken stock in place of water. Everything else I followed exactly and it was wonderful.

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lucykj

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Reviewed: Jan. 19, 2007

A great recipe for left-over holiday ham! I didn't use the hock. I subbed canned small white beans (4) instead of dry beans. I also added 1 jar of petite diced tomatoes and added a bit more celery. This soup was devoured by my family.

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BellaBuddha

Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA

Living In: Vancouver, Washington, USA

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Reviewed: Jan. 17, 2007

Very, very good, even my hubby, who isn't fond of bean soup, said this was the BEST bean soup I'd ever made. Will definitely be making this again. I did use part chicken broth, and I did puree part of the soup at the end to make it thicker. Thanks for the great, easy recipe!

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RASCALSMOM

Cooking Level: Expert

Home Town: Zelienople, Pennsylvania, USA

Living In: Harmony, Pennsylvania, USA

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Reviewed: Jan. 15, 2007

Very Good!! I soaked the beans over night and used 2 cups water and 2 cups broth and kept it in the crock pot all day. Will use again!

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vanessa

Home Town: Omaha, Nebraska, USA

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Reviewed: Jan. 14, 2007

Very good. Used some chicken broth, and pureed some of the beans to make the broth thicker. My son, the picky eater, ate all of his. Thanks for the recipe, much better than canned soup.

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Chebird

Living In: Grand Ledge, Michigan, USA

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Reviewed: Jan. 8, 2007

awesome.... you have to try. I was a little skeptical at first but very tasty! I used chix broth instead of water....yummie!!

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sparky

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Reviewed: Jan. 2, 2007

I make this recipe with the leftovers from my Christmas Honeybaked ham. I usually use a package of assorted beans, but otherwise follow the recipe exactly. My family loves it!

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TERRIIVES

Cooking Level: Expert

Home Town: Norwood, Pennsylvania, USA

Living In: Media, Pennsylvania, USA

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Reviewed: Dec. 30, 2006

Everyone in my family loves this soup, so easy to make using the leftover ham from Thanksgiving or Christmas. Great flavor even the kids like it. Good for New Years Dinner.

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Suzanne

Cooking Level: Intermediate

Home Town: Montgomery, Alabama, USA

Living In: Cumming, Georgia, USA

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Reviewed: Dec. 28, 2006

Very nice soup. The only thing I did different was to add about 2 more cups of water, and I blended about 2 cups of the beans, ham, and veggies and added back to the soup to make a little thicker and it gave it a little more taste.

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2kids3dogs

Cooking Level: Expert

Home Town: Olmsted Falls, Ohio, USA

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Reviewed: Dec. 6, 2006

This recipe is so easy to make! I started out by boiling the ham hock in plain water until the meat was falling off the bone. This enabled me to take the ham, bone, and fat out of the water to seperate. I used the "broth" as part of the liquid called for in the recipe. It did turn out a little plain tasting, but nothing that a little added spices didn't cure!

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Renee'

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Reviewed: Dec. 3, 2006

I used the bone from my my Thanksgiving Day ham and i must say- i was hoping this soup would have more flavor... I thought it was lacking something but i am not exactly sure what. I will keep trying and next time will not use our spiral ham bone.

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Cindy D.

Cooking Level: Expert

Living In: Hillsboro, Oregon, USA

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Reviewed: Dec. 1, 2006

Good flavor. I doubled the veggies and used 1/2 chicken broth, 1/2 water. Next time I will use less water so it isn't so brothy.

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VALERIE

Home Town: Vicksburg, Pennsylvania, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Nov. 24, 2006

Absolutely wonderful. I did soak the beans over night, which worked out perfect. Thank you for the great recipe.

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Erin M.

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

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Reviewed: Nov. 6, 2006

The flavor of this wonderful soup is anything but basic. I've made this twice so far and loved it both times. To help make the beans soft, add 1/2 teaspoon of baking soda to the soaking water; it helps in breaking down the outer shell. However, do remember to drain off the water with baking soda and use fresh water for making the soup. I took two cups of the soup, pureed and added back into the soup to thicken it.

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VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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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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Basic Ham and Bean Soup

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