Reviewed: Nov. 12, 2009

This was a great soup. I changed the recipe a bit to suit our tastes and what i had on hand. I substituted chopped cabbage for the green peppers and since I had 2 cans of diced tomatoes with jalapenos I used them and left out the chopped green chiles and the hot sauce. I also changed the cooking steps a bit so the vegetables wouldn't get mushy and the meat lose its flavor. After the cooked beans were rinsed and drained I cooked them for an hour with the onion, garlic, herbs and spices. The next hour I added the carrots, celery, and cabbage (instead of green pepper) During the last hour I added the bratwurst and ham, canned tomatoes and a can of corn (didn't mention that before.) It was great. I made some white rice on the side so it could be added to an already thick and hearty soup. I know I will this one make again. Thank you for a great recipe.

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the diva

Cooking Level: Expert

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Reviewed: Nov. 11, 2009

Great recipe! I didn't have the sausage, but made it without it and it was still very good. Can't wait to try it again with the sausage!

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Cindy T.

Cooking Level: Expert

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Reviewed: Oct. 28, 2009

This was "totally excellent" as my husband put it. I had cooked a ham the day before so didn't use bratwurst as I had plenty of ham, but will definitely try that next time. I used Rotel instead of diced tomatoes and green chiles - didn't have diced tomatoes on hand. I also added 1 jalapeno pepper seeded and 1/2 tsp oregano and left out the hot pepper sauce. I made this with a jalapeno cheese corn bread and we just loved it.

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Carolyn

Living In: Burden, Kansas, USA

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Reviewed: Oct. 13, 2009

Delicious! I modified it just a little, based on our tastes and pantry: kielbasa instead of bratwurst, added 3 new potatoes 1 hr before completion and a bit of crushed red pepper flakes because we don't have Tabasco. I thought that there wouldn't be enough seasoning based on the number of ingredients, but it has really nice flavor and a nice kick to it! Definitely a keeper and will probably become one of our favorites. Next time I'm going to try it in the slow cooker.

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Beth

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Reviewed: Oct. 8, 2009

A very good recipe, the whole family liked it, even the non-soup lover (wife).

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Mark

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Reviewed: Oct. 3, 2009

I'm giving this 4 starts because I think when I halved the recipe I didn't use half the beans. My soup turned out rather... well, BEANY. Regardless, I still would use twice the veggies called for even at normal quantities, and I didn't care for the consistency of the meats after they simmered in the soup for 3 & 1/2 hours. I will try this again, I'm confident that it's good as written.

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ROCKES

Cooking Level: Intermediate

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Reviewed: Sep. 29, 2009

Yesterday I would have given this soup four stars. I made it in a rush and didn't let it cook long enough. Today I heated up the leftovers and had the MOST delicious soup EVER! It was thicker and much more flavorful than the day before. The only change I made in ingredients was to add corn. It was not spicy like the recipe might suggest but has a pleasant ham taste. This will be added to my recipe book!

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LisaH.

Cooking Level: Intermediate

Home Town: Altoona, Pennsylvania, USA

Living In: State College, Pennsylvania, USA

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Reviewed: Sep. 28, 2009

I was very sad because this didn't come out as I had hoped. Not sure if I let beans soak to long to degas causing them to soak up more water- and not compensating by adding less water in the soup. Forgot the celery but over all the soup tasted bad. I had to add lots of beef boullion and seasonings to make it edible. It makes a ton. We don't waste food so we are still eating it now. Sweet cornbread helped.

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cheerevansj

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Reviewed: Sep. 11, 2009

I tasted this as I went along and it got better and better with each new thing that I added. It was so good before the diced tomatoes that I never even added them. I'll save that for another time. I think you could easily use this as a base recipe and just keep altering it for a variety of flavors as the mood strikes. Thanks for sharing.

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POLSKA1K

Cooking Level: Expert

Home Town: Stratford, Connecticut, USA

Living In: Newtown, Connecticut, USA

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Reviewed: Jun. 21, 2009

Very good soup,even the kids liked it and are asking for it again.

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cherry

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Reviewed: Feb. 1, 2009

Fantastic and very hearty. Great winter supper served with bread sticks. Will definitely make this again!

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Stephanie

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Reviewed: Dec. 25, 2008

I loved this recipe. Really fun having all those different beans. I used kielbasa instead of the brat, and used turkey ham. I also added tyme and oregano and increased the tabasco. Freezes fine. Brought leftovers to lunch and received lots of comments about how great it smells!

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cjucoder

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Dec. 22, 2008

I have never made bean soup before I tried this. My husband has declared this recipe as the best soup he has ever eaten and told me to make sure I didn't misplace it.

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SVOGUE

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Reviewed: Oct. 29, 2008

Absolutely delicious! Followed the recipe except I used polish kielbasa instead of bratwurst. It took a long time to make it, but it was definitely worth it!

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Spike

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Reviewed: Sep. 5, 2008

Great recipe! This turned out delicious, even without a ham bone! I followed this recipe with the exception of the canned chilies. I used 3 fresh jalapenos instead. The brats added a really good flavor. I will make this again.

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Anna P.

Cooking Level: Intermediate

Home Town: Oconomowoc, Wisconsin, USA

Living In: Saint Francis, Wisconsin, USA

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Reviewed: Jul. 27, 2008

Great recipe...added corn, did not add green peppers. Used turkey bratwurst to make it lighter, yum.

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kathyevans

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Reviewed: Mar. 31, 2008

You can't go wrong with this one, folks! Even if you tweek it to fit your personal taste, it is a wonderful soup recipe. Thanks, it's going into my "Keeper" file!

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Rebeckah

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Blaine, Minnesota, USA

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Reviewed: Mar. 30, 2008

OUTSTANDING! This is one of the best soups we've ever had, and we LOVE soup! I made just a few minor changes -- I added a 15 oz. can of black beans for color, and doubled the amount of ham. I used the leftovers from our smoked Easter ham, cubing most of it, but also ground up some of the ham for texture. I also doubled the vegetables. My husband's a hunter, so we have a LOT of venison polish sausage -- I used that instead of the bratwurst, cut into small cubes. My husband has made me swear this will ALWAYS be in our freezer!

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GardenGirl11

Cooking Level: Intermediate

Living In: Bloomington, Minnesota, USA

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Reviewed: Nov. 10, 2007

Very good, the whole family ate it!

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RRB21

Cooking Level: Expert

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Reviewed: Oct. 28, 2007

Great recipe!! Instead of bratwurst I used kielbasa and it came out perfectly. This was my first time cooking with beans and the recipe was easy and tasty!

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