Reviewed: May 20, 2012

DELICIOUS!!

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Reviewed: Apr. 15, 2012

Awesome recipe! I read the reviews and doubled the spices, used half chicken broth for the liquid and added some garlic salt. I will definitely make this again.

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kjdenn

Reviewed: Apr. 10, 2012

As written, thought was too watery and bland in flavor. Will use 3 quarts water next time, add some chicken bouillon cubes and one more carrot and celery stalk. Thinking this should thicken it up and make more flavorful too.

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LINDALU62

Cooking Level: Intermediate

Living In: Austin, Texas, USA

Reviewed: Apr. 10, 2012

Excellent! Even better - add about 1/4 c peanut butter.

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blujeann

Reviewed: Jan. 30, 2012

Added some ham in with the veggies and herbs, awesome! Thanks for the recipe.

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sassyoldlady

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Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

Reviewed: Jan. 8, 2012

EXCELLENT~~~and just as good after being frozen and reheated (maybe even better).

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lisa66

Reviewed: Jan. 3, 2012

So good! I had a few recipes in mind but since about a hundred degrees below zero outside tonight I decided to pull my frozen Christmas dinner ham bone out of the freezer. I used Cantellini but otherwise stuck to original. Soup heaven!!

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Cheffster

Cooking Level: Intermediate

Living In: Plymouth, Massachusetts, USA

Reviewed: Dec. 31, 2011

I've made this soup a couple of times and normally when I do make it it's in the crock pot. I use presoaked navy beans then rinse them and place in the pot with enough water to cover about 1" above. I cut up fresh carrots and add. I use V-8 juice to taste and add Better then Bouillon Ham base. I also have found that a ham hock with meat on it tastes better then plan sliced up ham. When it's about 2 hours from done you can shred meat from bone and placing meat back into soup and leave the bone out. I add sliced up potatoes half way through cook time. Best thing about this soup is everything is to taste no need for being perfect,

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Reviewed: Dec. 31, 2011

Have been making this soup for years. Here are my changes. I use more veggies and use the quick cook recipe for the beans. I don't cook the beans when I'm boiling the ham bone. I wait until after the ham bone is picked of ham and I strain the water. I then return the broth to the pot with the beans and then cook the beans seperately. I also add a bay leaf and some ketchup at the end. It seems to add more flavor that some people are complaining about. It was my mom-in-laws suggestion. Other than that, my favorite bean soup.

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CJESTRIDGE

Cooking Level: Expert

Living In: Cincinnati, Ohio, USA

Reviewed: Dec. 29, 2011

I had never made ham soup and wanted a basic idea of how to do this. I read the reviews for more ideas and it WAS AWESOME! It should really be an new recipe I suppose. I added Cayenne, 15 Bean Soup mix beans (but not the flavor packet), 1/4 bag of small navy beans, and a little Chicken bullion because I had too much water and it was watery. Also added 2 Yukon Gold Potatoes... Everything else I followed and it took about 90 minutes to boil the ham and get the beans soft. Thanks for the great start to my own special soup!

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