The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 17, 2009
Loved this soup! The baking soda hint really works too!
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Cooking Level: Intermediate

Home Town: Columbus, Nebraska, USA
Living In: Chandler, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 3, 2009
I followed the directions except pureed some beans at the end and added 1/4 cup ketchup and 1/4 cup brown sugar as other suggested. Oh - and doubled the veggies. Was really good, will definately make again. **UPDATE 3/23/09 - this soup has become a staple in our house. Usually make it a couple times a month. I follow step #1, then throw everything in the crock pot (either on low or high depending on how much time I have). I have used bacon or sausage instead of the ham omitting the ham hock and it turns out great. I am making it again today!
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Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Maple Valley, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Dec. 21, 2008
My Husband and I love to cook and try new receipes. This black bean soup is the best we have ever had. We shared it with friends and they raved about it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 19, 2008
A great soup ! I omitted the celery, added some fresh sage and mashed the finished soup with a potato masher so that the crushed beans thickened the final product. Kept really well in the fridge and tasted even better after a couple of days.
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Cooking Level: Expert

Home Town: Southend-On-Sea, Essex, England, U.K.
Living In: Bear River, Nova Scotia, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 11, 2008
used canned northern beans, water, chicken bouillon, bay leave, s&p and carrots from the garden. yum!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 23, 2008
This recipe is quick and easy. I did use chicken broth instead of water. My family loved it!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 12, 2008
This turned out great. Just like MUSIC_MINX, I boiled the navy beans twice and discarded the water. Also, I used a ham hock, since I reduced the serving size to 4. I’ll be making this again. Beans are so good for you! Thanks for the recipe, Pat.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: May 13, 2008
Very good. The taste improves with age...so let it set a day in frig then reheat.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 19, 2008
Best Bean Soup! I love making all different soups but this is a classic - you will Love it and so will your family. I cut up ham steaks if I don't have ham around. Thanks for sharing!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 6, 2008
I know it's "bean" soup but I thought there were too many beans in it. Or not enough other stuff. I would definately double the vegies. Otherwise good.
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Cooking Level: Intermediate

Home Town: San Jose, California, USA
Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 16, 2008
We made the stock with the ham bone, onion, carrots,celery and peppercorns. (then disdarded) the rest of the recipe we followed. This was a big hit, my dad( a big Campbells Bean & Bacon fan said it was even better) A MUST add to the recipe box, thanks
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Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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Reviewed: Feb. 12, 2008
I thought this was wonderful, however, I did replace 1/2 the water with chicken stock. I also mashed some of the soup with a potato masher to thicken it a bit. Very good!!
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Home Town: Enon Valley, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 5, 2008
Was very good. I pureed a cup and a half of the soup mixture and added ketchup like a previous review suggested. Turned out very good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 1, 2008
This soup turned out very flavorful. I did replace about half the water with vegetable broth. I also added a little dry mustard, marjoram and fresh thyme. My boyfriend kept raving about the soup. I definitely need to make this again soon!
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Cooking Level: Intermediate

Living In: Stow, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 19, 2008
I took some of the other reviewer's suggestions and doubled the veggies, pureed some of the beans and added them back in after they were cooked and did not use the bay leaf. I used 4 cups chicken broth and then 3 cups water and I think it came out pretty good! My only problem was that I soaked the beans overnight, then cooked them all day on low in the crockpot and they still were not done in time for dinner. We had to cook them on high for several hours and then put them back in on low the next day and on the second day they were finally done. I think next time I'd either start off cooking them on high and then switch over to low or use the baking soda method others used.
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Cooking Level: Intermediate

Home Town: Royal Oak, Michigan, USA
Living In: Clarkston, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 18, 2008
I have made this soup a couple of times now and almost everyone always loves it. I only gave it 4* because I changed a few things: used 5 cups chicken broth and enough water to cover beans, used mixture of Great Northern, Pinto and Kidney beans (soaked overnight); omitted the salt and onions, used 2 cups each carrots and celery, added 1 can diced tomatoes, added 2 T. of minced garlic, 1 tsp. of liquid smoke and 2 bay leaves. I also just threw everything in the pot, brought it to a boil over medium heat, reduced the heat and simmered for 6 hours. Right before serving I stirred in about 1/2 cup instant potato flakes to thicken it up a bit. With these changes its a great soup. Also keeps well. Thanks for posting and to all the other reviewers for their suggestions.
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Cooking Level: Intermediate

Home Town: Mobile, Alabama, USA
Living In: Alabaster, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 13, 2008
Very Good! Reminded me of my Mom's bean soup. Will make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 11, 2008
Doubled the recipe for this soup, which was very good. Kinda messed up my measurements which mostly went by my taste. Had a huge hambone with lots of meat, tried the baking soda trick, that was cool! Doubled up the veggies and added no salt, just boullion powder to taste and pepper. I made the extra to freeze for lazy days. I wouldn't have minded some tomatoes or tomato sauce but loved this soup. Served with beer bread from this site. Nice wintertime meal.
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Cooking Level: Expert

Home Town: San Jose, California, USA
Living In: Modesto, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 7, 2008
This was excellent and filling. I did add chicken broth instead of water, and I let it cook longer at a low heat. Even my VERY picky son loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 5, 2008
This was awesome! I ended up adding a can of ckn broth for more liquid since some evaporated and it was excellent! I needed to use some leftover honey baked ham and this was perfect.
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