Reviewed: Nov. 7, 2009

Oh my goodness! What a wonderful recipe! We loved it and I will make it again. Thank you so much for sharing. :)

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LeahW

Cooking Level: Expert

Living In: Des Moines, Iowa, USA

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Reviewed: Nov. 1, 2009

I pretty much doubled the recipe: 4 Qts Water, 6 potatoes, 1 large regular onion, chopped into tiny pieces, 5 stalks celery along with the hearts and greens, about 3 cups of coleslaw mix cabbage with the carrots in it, 1/2 C Minced Parsley; I made the mistake of stirring 6T Flour with 1/2C Heavy whipping cream - it turned into a dough and when added to the soup broke into tiny dumpling-like pieces that eventually disintegrated when I added the cream at the very end. Won't do that again. I ran out of nutmeg so had very little to sprinkle; more would have enhanced the flavor quite a bit. This was a delicious soup and will be made again. Very easy but time-consuming.

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Kelly Giese

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Reviewed: Oct. 22, 2009

Loved this soup. Basically I followed recipe, just added extra vegies, salt, & pepper. Also put the nutmeg in while cooking. Am looking forward to making this again and again.

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Pat

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Reviewed: Oct. 4, 2009

I thought this was really good, great flavor. I'm not much of a cook to know how to make it thicker though. I was hoping for a thick creamy soup, and this was as thin as broth.

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JCB

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Reviewed: Sep. 20, 2009

Awesome use for your ham bone! This was my first attempt with a ham bone and I had one left from a spiral cut honey ham. I just tossed all the random leftover ham and the bone in and cooked just like the recipe states except I added more potato and put the nutmeg in the soup (instead of a garnish - I was taking it somewhere). I did 1 and a half times the recipe and it turned out great! I did cheat and use pre-cut bagged cabbage and carrot! Made it for small group and everyone liked it. Very light and seemingly healthy soup - might try it with fat free half and half next time. Also, hubby said maybe next time throw in some ground sausage. Will def make again! Thanks for the great recipe!

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squarepear

Cooking Level: Intermediate

Living In: Ingalls, Indiana, USA

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Reviewed: Apr. 5, 2009

very good & tasty!

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snickerdoodle

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Reviewed: Mar. 1, 2009

In an effort to cut calories I ommited the dairy and flour, so I didn't make exactly the same soup. It was so good, but I spent a whole day making the ham broth because 1 hour is no way long enough.

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LovesAlaska

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Reviewed: Jan. 21, 2009

I'm not a lentil fan. My wife does not like peas. The kids do not like beans. What did I do with the ham bone? I found this recipe, and it went over very well. I added the nutmeg, along with fresh garlic and a dash of smoked paprika to the soup while cooking. There is a bouquet of flavors that open up in this soup. I will definitely do this one again. Thank you.

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tjhornikel

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Reviewed: Jan. 3, 2009

I have never made ham for my family but now they are having to eat it a lot because ever since I found this recipe I want this soup all the time... This is SO good. (Just add some salt and pepper)

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kiersten p

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Reviewed: Jan. 2, 2009

I made this exactly as the recipe stated. We loved it and thought it was very tasty but not "heavy". My brother said it was one of the best soups I ever made.

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Amy

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Reviewed: Dec. 30, 2008

This was a good recipe and a great alternative to ham and beans! I felt like it was lacking a bit in flavor. Next time I will season it a bit more and perhaps add sweet onions rather than the green onions. Also I will thicken the broth a bit more next time. But I will make again! Very good, thanks!

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melhuffines

Cooking Level: Intermediate

Home Town: Milton, Washington, USA

Living In: Bonney Lake, Washington, USA

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Reviewed: Dec. 5, 2008

One of the tastiest soups I have ever made! I found the broth a bit thin and added 2 TBSP of corn starch (mixed into the cream) and a handful of shredded cheddar which created a hearty texture. I also added 1 cup of lentils to increase the protein content. I used the bone and drippings from a SPICED spiral-sliced ham and did not need to add the nutmeg.

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SiobhanK

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2008

Tasted like Christmas! It was a joy to cook and every one loved it.

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Cassie Glover

Cooking Level: Intermediate

Living In: Greenville, Texas, USA

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Reviewed: May 23, 2008

Delicious soup. I followed the instructions and quantities as recommneded. The nutmeg gave a nice peppery flavor to the soup. Definitely, I will make this soup again. Thanks!

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D.D. Twinbells

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Mar. 30, 2008

This was an awesome base to a taste I was craving. I wanted a potato, cheese, ham soup so I modified the recipe as follows - I subtracted the cabbage - Used redskin potatoes and added two more and left the skins on. - Added 2 cups of diced ham - I added a 1/4 teaspoon of ground red pepper for a touch of heat. - I added the nutmeg to the soup instead of the each individual bowls. - Instead of 1/4 cup water with 3 tbl spoons flour I used 2/3 cup light cream with 7 tbl spoons flour. I added the cup of cream at the same time. - I added 3 cups of cheddar next. - Keeping the heat low I stirred occasionally until the soup started bubbling. After that I removed the heat. To top it off, I found a recipe for tomato herb bread and made bread bowls to put it in. This is going to be an after holiday staple from now on.

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mike3601

Cooking Level: Intermediate

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Reviewed: Jan. 10, 2008

Great soup! I was looking for a good alternative to ham and beans and split pea soup and this is it! My husband thinks it is the greatest soup. I like to add more veggies to my soup than is called for.

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ROJAMIN

Cooking Level: Expert

Living In: Rolla, Missouri, USA

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Reviewed: Dec. 29, 2007

Yum! Finally, a non-bean soup way of using a hambone. My only change was using milk instead of cream and adding the nutmeg to the soup instead of to the individual servings. Delicious!

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THEMUNCH_TX

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Katy, Texas, USA

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Reviewed: Apr. 28, 2007

I enjoyed the soup but made several major modifications to the recipe. Mainly the broth/base wasn't very thick, even after adding the flour/water mixture. I ended up adding some instant mashed potato flakes to thicken up the broth. I also had to boil the hambone for longer than an hour to get the flavor out. I used regular onion instead of green onion (because I didn't have green onions). And I didn't have any celery, so I used double carrots. I also didn't have any light cream so I used milk and added a few tablespoons of margarine. I also added about 3 times a much cabbage as what it called for and twice as many potatoes. It was a good way to use up a hambone and some cabbage. I would probably make it again.

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JesusIsTheWay

Cooking Level: Expert

Home Town: Elgin, Illinois, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Apr. 16, 2007

Yummy soup! I used two hambones that I had from Easter and boiled the bones with an onion and some carrots. I used Yukon and red potatoes and added onion and extra leftover ham and more cabbage than was called for and it was delicious! It does need salt and pepper, and next time I will add nutmeg to the soup itself - it really enhances the flavors.

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Kendra S.

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Reviewed: Mar. 19, 2007

I made this exactly as posted and our family loved it. It was very easy and a nice alternative to split pea soup!

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ldecota

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