Reviewed: Apr. 15, 2012

Very good. Used liquid smoke for a little more flavor. Freezes really well.

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Reviewer:

Hannen1

Cooking Level: Expert

Home Town: Butler, Pennsylvania, USA

Living In: Houston, Texas, USA

Reviewed: Mar. 30, 2012

I used this recipe for my first attempt at making homemade ham and bean soup. It turned out great! My 11yr old LOVES it and has already asked that I make it again! Great way to get protein. I am trying it tonight with one can of black beans for a little different flavor. Thanks for the recipe~ EASY TO MAKE!

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Reviewer:

hrb13

Cooking Level: Intermediate

Living In: Darlington, Pennsylvania, USA

Reviewed: Mar. 16, 2012

Do yourself a favor and make "real" ham and bean soup. Really wanted to like this based on reviews and ease but it was at best okay.

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Reviewer:

Julie P.

Reviewed: Mar. 6, 2012

very simple yet tastes like you worked on it all day. I used organic canned beans and sodium-free bullion instead of the broth to cut down on the sodium content. I also took the advice of refried beans to thicken the base and extra bay leaves

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Reviewer:

monrob

Reviewed: Feb. 5, 2012

This recipe was good, but the beans were too much in my opinion. The flavor was a bit on the bland side for our tastes, but I think it could be enhanced with some Worcestershire sauce and maybe some red pepper flakes. Just my opinion but it was a good start for ham and bean soup! Thank you for sharing this recipe.

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Reviewer:

R.Cuestas

Cooking Level: Beginning

Home Town: Stevens Point, Wisconsin, USA

Living In: New Brighton, Minnesota, USA

Reviewed: Jan. 22, 2012

Wow...this was delicious! Had some extra ham in the fridge and always have lots of canned beans. Had to use three cans of navy beans and one can of great northern. Did not have celery on hand, but used a can of corn for something extra and it was very good. Seemed like it needed something more by way of flavoring, but I would make again.

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Reviewer:

ambernovotny

Reviewed: Jan. 13, 2012

This is very similar to a recipe I have been using for years. The only difference is I use water instead of chicken broth because it can be too salty and I don't use chili posder or bay leaf but I do add about a 1/2 cup of brown sugar. I don't usually cook my vegetables before hand I just throw everything in and slow cook for an hour or until the vegetable are tender. Just a couple ideas for something different for those of you who like this recipe.

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Reviewer:

lisa

Cooking Level: Intermediate

Reviewed: Jan. 8, 2012

I loved this. It tasted just like mom's. I only used 2 cans of beans and that is plenty for me.

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Reviewer:

Mrs. Scott

Reviewed: Jan. 2, 2012

This was an excellent recipe. I pretty much stuck to it, except for adding a bit of liquid smoke, worcestershire sauce and cumin for a smokey flavor. It turned out great! Thank you!

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