Reviewed: May 22, 2013

Very tasty, and I am not usually a fan of soups. After reading reviews made the following adjustments: 1. soaked beans for 6 hours, then discarded soak water and made soup with fresh. 2. used 6 cups of liquid (1 can low sodium chicken stock, the rest water). 3. used leftover bone with meat from a honey ham. 4. Added NO salt 5. combined all ingredients into crock pot and cooked for 10 hours on low (overnight). 6. pureed about 1 cup of the beans and some of the broth, and combined back into pot. RESULTS: beans were breaking down - cooked too long. Otherwise it is amazing. glad I added the chicken stock instead of all water, but did not add any salt. I love the "extra" flavor of the honey ham - that flavor, along with pureeing the beans, makes it look/taste very rich.

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Reviewer:

beckilinn

Reviewed: Apr. 21, 2013

This is the best soup recipe I've ever tried. I followed the recipe exactly and the broth and flavor was amazing. I was so tired of split green peas and ham soup (gets too thick) and made this today.

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Reviewer:

Barbara T

Reviewed: Apr. 19, 2013

Just made this today. Delicious, followed the recipe as written. Not necessary to soak beans overnight or boil bones longer as I read in other comments. Beans are tender and ham flavour is wonderfully infused with the times and instructions provided.

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Reviewer:

shelly

Cooking Level: Professional

Home Town: Peterborough, Ontario, Canada

Living In: Barrie, Ontario, Canada

Reviewed: Apr. 6, 2013

We love this soup, i make it quite often. Wouldn't change a thing.

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Reviewer:

hornr79

Reviewed: Apr. 3, 2013

I liked it, but I wound up adding a lot more of all the spices to give it more flavor. I also served with cottage cheese and salsa on top. Would be great with garnish of chopped fresh tomatoes and green onions as well. (I soaked beans in cold crockpot overnight with baking soda, then rinsed in the morning, added rest of ingredients, and cooked 4hrs.)

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Reviewer:

Carolyn

Reviewed: Mar. 25, 2013

I always add a little tomato juice and some ketchup. I use half water and half chicken broth. I also add just a little cajun seasoning. Never add salt until done and then add if you need to. It always takes almost 2 hours to get it really tender. If you add some potato, it's the Senate version. I usually just add some instant potato flakes which also thickens it up.

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Reviewer:

LYNNTTT

Cooking Level: Intermediate

Home Town: Bluffton, South Carolina, USA

Reviewed: Mar. 24, 2013

Ah! White pepper & dry mustard give the kick created in this soup! I used a blend packet of 7 beans mixed and set in water over night then rinsed and set the slow cooker on 6hrs. I did not add carrots so I doubled the chopped celery, plenty for six heart bowls!

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Reviewer:

Midget

Cooking Level: Expert

Home Town: Aylmer, Quebec, Canada

Living In: Upper Sandusky, Ohio, USA

Reviewed: Feb. 26, 2013

Amazing! I omitted the celery and carrots (not a fan) and it was so good. Like someone else said, it was even better the next day. Next time, I'll make it a day ahead. Making it in advance and refrigerating it also gives you the chance to skim off the fat before reheating...a little healthier. I didn't save any leftovers for my husband. Oops.

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Reviewer:

ChristyGeorge

Reviewed: Feb. 16, 2013

Hearty and delicious! Added 2 cups of chicken stock to this and everyone raved at how good it was. The ham hock was already salty, so I did not add any additional salt and it was perfect.

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Reviewer:

Bsylzzy

Reviewed: Feb. 16, 2013

Yum! This was really good bean soup. I like more vegetables in it so I added more carrots, celery and a diced potato. With all of the chopping involved, it took a little time but all good homemade recipes take a little more time, but they are all so worth it.

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