Reviewed: Sep. 18, 2009

I added beef and chicken broth as a substitute for some of the water, and left out the carrots - it came out nicely.

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Heather

Cooking Level: Expert

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Reviewed: Jun. 28, 2009

This recipe is amazing. The soup came out perfect and delicious.

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Cherry

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Reviewed: Jun. 8, 2009

As other reviewers noted, I also replaced most of the water with chicken broth. I also added two cans of navy beans as I thought it was thin and needed more and didn't have time to wait to soak more beans. I ran one can through the food processor and just added the other can as is. I added more carrots and celery and instead of slicing them as I did the other veggies, I chopped them in the food processor. After adding more spices including some bacon salt, I ended up with a great soup. Really good and a huge batch of soup.

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KathleenO

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Centennial, Colorado, USA

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Reviewed: May 4, 2009

As others suggested, I replaced most of the water with broth for extra flavor. Added additional spices, was bland with the spices called for in the recipe. I soaked my beans for 10 hours, and I had to simmer them for about 45 minutes before they were soft enough to add the other ingredients.

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NC JENNIFER

Cooking Level: Expert

Living In: Wilmington, North Carolina, USA

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Reviewed: Apr. 28, 2009

Im not a big fan. It was far to bland and i was way liberal with the spice. Having said this i do prefer my food spicy so to each there own.

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Big Dogg

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Reviewed: Apr. 28, 2009

Excellent gluten free dairy free meal that feeds a lot! Thanks.

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Tina G

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Apr. 25, 2009

I also had to change a couple of small things but my 9 year old loved it and it freezes great. This was a very tasty filling soup. Great for cold nights served with warm fresh bread. yummmm

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janathome

Cooking Level: Expert

Home Town: Oak Harbor, Washington, USA

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Reviewed: Apr. 20, 2009

mmmmmmm. I didn't think it was gonna turn out that good, but to my suprise, it was DELICOUS! I used part chicken broth for the water, and only used 3 qts of water, and kept adding water till the beans were soft. =D

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Christy

Cooking Level: Expert

Home Town: Riverside, California, USA

Living In: Evans, Washington, USA

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Reviewed: Mar. 31, 2009

i think this might be the best soup I've ever made .. and I've made quite a few soups. I simmered my ham bone for a couple hours in the water with half an onion and a couple bay leaves, peppercorns too. I also added some rosemary. Absolutely delicious .. you will not be dissapointed with this one. Even my eleven year old daughter who is not a soup fan ate a whole bowl.

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cschaan

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Reviewed: Mar. 24, 2009

VERY EASY! VERY HEARTY! VERY YUMMY! I always make split pea soup with left over ham but this time I tried this navy bean soup recipe. Well, this is my new go-to recipe. No more split pea, this is better!

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Diane

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Reviewed: Jan. 27, 2009

I made this and used my co-workers as guinea pigs. It disappeared! Absolutely fantastic. I did soak the beans longer than overnight - about 16 hours - and it was perfect! 5 STARS!

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Lisa P.

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Reviewed: Jan. 21, 2009

I made this soup today with some modifications and my wife enjoyed it so much she made 3 glowing compliments, which is highly unusual. Instead of garlic powder, I finely mince 4 cloves of garlic and added them along with 3 bay leaves when cooking the ham bones with 1/3 of the beans and 4 Wylers Boulion cubes. When I removed the ham bones I added additional chunked ham, white pepper instead of black pepper and 1/4 tsp of celery salt instead of the celery and a pinch of sea salt. I let it on a high simmer all day. I forgot the onions and it was still good.

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Scott & Lynda

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Reviewed: Jan. 18, 2009

This was just what i was craving. I cooked ham and beans all day in the crockpot, when almost done i mashed some and added double the veggies. PERFECTION.

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mommydeb

Cooking Level: Intermediate

Living In: Clearfield, Pennsylvania, USA

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Reviewed: Jan. 11, 2009

This recipe was wonderful. I've used a different recipe before and this one beats it hands down. Four quarts water seem a bit too much, though; I just used 2 quarts and used chicken stock for some of the water. Since the water amount was reduced by half for what the recipe called for, I did not need to increase the seasonings, as some reviews noted. I will definitely make this one again.

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Laura

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Reviewed: Jan. 6, 2009

Fantastic! I used pinto beans and tried someones suggestion of adding cayenne pepper and brown sugar. My husband loved it!

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Ramoochel

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Reviewed: Dec. 12, 2008

This is an easy and very tasty recipie. I used 3 quarts of water instead of 4 in my 5 quart stock pot, and the results were very good. I increased the veggie amounts by 1/3 and added 3 potatoes cubed. I will use this recipe after every ham I bake.

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dustyshoes

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Reviewed: Oct. 22, 2008

Fantastic flavor!... but too much water. I will definitely make again, with only 2 or 3 quarts of water to start with. Chicken base was a good addition to flsvor the excess broth. Served with delicious "Savory Corn Muffins" from this site (minor changes-see review).

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joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Sep. 5, 2008

My Mom used to make this for me when I was little. I love it. Try it with ketchup on top! It's great!

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CMID80

Cooking Level: Intermediate

Home Town: Springfield, Oregon, USA

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Reviewed: May 17, 2008

I have never made ham and bean soup before....this was so easy and delicious! Thickened up very nicely on its own as I simmered it for about 2 hours. I also added some ground mustard powder. Everyone loved it! Might try it in the crockpot next time! It's a keeper!

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Jennifer

Cooking Level: Expert

Home Town: Walhalla, North Dakota, USA

Living In: Berea, Ohio, USA

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Reviewed: Apr. 4, 2008

What a great soup! I used a quart of chicken stock in place of one of the quarts of water, and I added some leftover cabbage that I needed to get rid of. Everything else stayed the same. I would have liked a little more garlic, so next time I will double it, and maybe some other spice... bay leaf? We really enjoyed this soup, and it is a great way to use that ham bone rather than tossing it away.

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