Reviewed: Nov. 12, 2009

This was pretty good! Nice to have on a cold snowy day...Thanks for the recipe.

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MOM-2

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2009

This was a very good tasting soup and a good way to use leftover ham. I throw it in a slow cooker and go ride snowmachines all afternoon or cut fire wood, this is good hearty food to come home to in the winter & warm you up. Easily made. I like to mash 1/3 of the beans or run them through a food processor with a bit of the broth to achieve the rite consistency and flavor. vegi's are good so I increase the amounts of all. I have had to add a small amount of salt at times, depending on the ham......... wait till' the end for that decision.

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John

Cooking Level: Intermediate

Home Town: Soldotna, Alaska, USA

Living In: Kenai, Alaska, USA

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Reviewed: Jul. 26, 2009

I absolutely love this soup!! I have made it a few times now and I don't need to add a thing to it because the flavor is perfect!! I did smash one of the cans of beans to make it a little thicker. I also chopped the vegetables smaller than normal because of our 4 kids and was amazed when no one asked about what vegetables were in it (normally gets asked). The whole family loved it!!! This is a keeper! Thanks!

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steve.twyla

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Reviewed: Apr. 24, 2009

I LOVE THIS SOUP! Made it exactly as written.

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GIBSOJO

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Reviewed: Feb. 27, 2009

This soup is better than my mom used to make. Even my picky eater ate two bowls! A few changes I made were using onion powder and garlic powder. I also think I used more chicken broth than the recipe called for (I didn't measure), and since we like our soups thick, I used potato flakes to thicken. That really made it wonderful. Fixed cornbread as a side and almost everything was gone!

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Kelly Jo

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Reviewed: Jan. 6, 2009

I took a few elements from this recipe to update my usual one - My Southern raised family has always made "beans" (they don't call it soup for whatever reason)with water, bacon drippings, ham, a little sugar and salt. I don't care for carrots and celery in mine, but I did add a whole medium sized onion and most importantly - the chicken broth! I have never been able to duplicate the "simple" beans my Mom and Grandmother make (which of course theirs tastes awesome, but not mine!) Using the chicken broth took away what I always felt was the bland taste and whatever was lacking in my attempts. Sorry for the liberties with this recipe since I didn't use most of it, but for anyone else that makes them the same way I'm accustomed to, the chicken broth makes a huge difference. Comes out a little greasier but it tastes great. Thank You!

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Angellina

Cooking Level: Intermediate

Home Town: Dowagiac, Michigan, USA

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Reviewed: Nov. 4, 2008

This is by far the best bean and ham recipe I have ever tried. We used less chicken broth, as we wanted it thicker. Also, we used 96% fat free ham, and EVOO rather than butter, just to make it a bit healthier. This is definitely a keeper for us!

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busy mom of 5

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Reviewed: Nov. 1, 2008

I really liked this recipe for its ease of preparation and versatility. I did make a few additions/substitutions of my own including adding smoked paprika to make up for the lack of smoked ham hock that is included in traditional recipes and the substitution of chicken base for cans of chicken broth. This recipe is awesome~!

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Elizabeth

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Reviewed: Oct. 26, 2008

Very good soup, will definitely make again. I only added 1/2 of the beans, we like beans in my family, but not that many. Also I added in three small potatoes. Yummy

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NIKKYD20

Cooking Level: Expert

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Reviewed: Oct. 22, 2008

I thought this was an OK recipe. Easy to make. We added light sour cream to our individual bowls and thought it added better flavor.

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KATHLEEN_J

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Reviewed: Oct. 4, 2008

Good, but not great. It is definitely one I will make again because it's easy to keep these ingredients on hand. However, I prefer the flavor of a soup you work on all day if I have the time and stuff to do it. Also, I like my soup fairly "brothy", so I might put one less can of beans in it next time.

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pandaface

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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Reviewed: Sep. 26, 2008

This is a fantastic "good old ham & bean" soup. It's an American basic. I consider it great diet food. Very high protien in this recipe. I multiply is 8 times and in cans in Mason Jars in the pressure cooker beautifully!

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TIMCRAFT

Cooking Level: Expert

Home Town: Normal, Illinois, USA

Living In: Peoria, Illinois, USA

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Reviewed: Jun. 26, 2008

This soup was way easier than the traditional bean soup, and it showed. My veggies were crunchy and the flavor of the soup was not well blended. I ended up adding two TBSP of garlic to offset odd flavor and still wasn't very happy with the dish. Three stars because it's easy, but I wouldn't make it again.

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loyyd

Cooking Level: Beginning

Home Town: Ypsilanti, Michigan, USA

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Reviewed: May 18, 2008

I really liked this recipe, but felt I needed to add a few things. Overall it was really good. One thing I ended up doing at the end was putting two cans of extra beans in the food processor to make the soup thick and hearty. I saw a few other people done the same thing with the bean the recipe called for. A great recipe for starting with.

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Mikda

Cooking Level: Intermediate

Home Town: Neenah, Wisconsin, USA

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Reviewed: Apr. 27, 2008

This was delicious, just like I remember from growing up in Ohio. We didn't have any celery, so we left that out. We used turkey ham instead of pork and we cooked it for about 25 minutes instead of 15. I mashed some of the beans with a masher to give it a thicker consistency. I will definitely make this again!

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trooworld

Cooking Level: Intermediate

Home Town: Smithville, Ohio, USA

Living In: San Diego, California, USA

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Reviewed: Mar. 24, 2008

This soup is fantastic! I have made this the after every holiday ham two years running. I recomend it to everyone.

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Bill B.

Cooking Level: Intermediate

Home Town: Elmhurst, Illinois, USA

Living In: Villa Park, Illinois, USA

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Reviewed: Feb. 3, 2008

This was quite a tasty soup. I mashed up some of the beans to make a thicker base and then ended up re-cooking it quite a bit the next day in a slow cooker when taking it to a potluck. I think the longer it cooks, the better, and as with many things, tastes better the second time around.

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SJHERRON

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Dec. 27, 2007

This soup was amazing and was just perfect for using the leftover smoked ham from Christmas. I made just a couple of tweaks to the recipe. I mashed two out of the four cans of the Northern Beans and stirred it in with the Chicken broth for a thicker, heartier soup base, and increased the garlic, adding two cloves through a garlic press. Served it with a rustic loaf of whole grain bread (thick sliced and toasted!)My family loved it!

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Lisa Sp

Cooking Level: Expert

Living In: Mukilteo, Washington, USA

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Reviewed: Nov. 28, 2007

Great soup -- especially because I created and submitted this recipe 2+ years ago and it was never published on allrecipes. But I see that it's on now from the "test kitchen" with the addition of the chili powder. Oh well, still plan on making it tonight, though.

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