Reviewed: Oct. 20, 2009

Really good, and easy too! Used my crock pot and left it on low for about 7 hours...Great!

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Sue

Cooking Level: Expert

Home Town: Long Island, New York, USA

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Reviewed: Oct. 10, 2009

Great comfort food. Made it the first time because I had mushy beans, but even they did not disintegrate. Excellent flavors. Had to use Canadian bacon.

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DULCINEA54935

Cooking Level: Expert

Home Town: Neillsville, Wisconsin, USA

Living In: Sparta, Wisconsin, USA

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Reviewed: Oct. 7, 2009

Fantastic soup. It was so easy and turned out great. The only change I made was I didn't have an onion so I used 1 Tbl of dried onion flakes, and I left out the bay leaf.

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Kelly Jean

Cooking Level: Intermediate

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Reviewed: Sep. 18, 2009

Very delicious and seasoned well. My stepmom who is 89 loved it and everyone raves about her soup so for her to have liked it so much it truely was good. I did add a couple of small carrots though however. Other than that I was faithful to the recipe.

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Warren & Mary

Cooking Level: Beginning

Living In: Columbia, South Carolina, USA

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Reviewed: Sep. 13, 2009

If you put in the tomatoes, the beans will not cook properly. I recommend making this without the tomatoes. It is 5 stars without tomatoes.

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dpep

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Reviewed: Aug. 30, 2009

This recipe was awesome and so easy to cook.

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Randy

Cooking Level: Beginning

Home Town: Hebron, Ohio, USA

Living In: Austin, Texas, USA

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Reviewed: Aug. 20, 2009

Simply excellent & so easy to make! The only variations/replacements were: added 3 carrots, used 3 chicken bouillon cubes(prefer the low salt stock), fresh italian parsley, 3 garlic cloves, and although I love tomatoes I omitted them for the kid's sake. The smell of the soup cooking was driving everybody crazy. DELICIOUS!!

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Zippygirl

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Reviewed: Jun. 11, 2009

Great Soup!! My whole family loved this soup...I did make a couple of subtle changes: I used 8 cups of chicken broth at the beginning of cooking (and never needed to add more liquid) and used 1 lb. of ham and 1 1/2 cups of chopped carrots .....oh, and I also soaked the beans overnight resulting in the soup being ready in 3 hours. I will definitely use this recipe regularly!! Thanks for sharing your recipe.

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Matti G.

Cooking Level: Intermediate

Home Town: Santa Fe, New Mexico, USA

Living In: Yorba Linda, California, USA

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Reviewed: Apr. 25, 2009

I used only 1/2 the tomatoes, and added a dash of liquid smoke. It was DIVINE!!

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Tara Marie

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Reviewed: Apr. 23, 2009

Oh my goodness, this soup ROCKS. I used the leftover meat and bone from a ham and followed the recipe pretty closely - I did omit the extra salt and ended up adding water once more because I cooked it longer than the recipe calls for. It was outrageous.

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RIVERSOUL82

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Reviewed: Apr. 17, 2009

great recipe, just what I was looking for !!

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REMLAP

Cooking Level: Intermediate

Home Town: Fullerton, California, USA

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Reviewed: Apr. 9, 2009

Outstanding!!!!

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moody2

Cooking Level: Intermediate

Home Town: Roswell, New Mexico, USA

Living In: Austin, Texas, USA

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Reviewed: Mar. 29, 2009

A good recipe. I prefer my soups a little thicker, though. I added carrots, extra bouillon and extra celery. I didn't have any onion on hand, so I omitted that. It was a very hearty soup. I made more than I needed so I can have a yummy and healthy soup ready to eat!! =D

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K_Palm

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Seattle, Washington, USA

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Reviewed: Mar. 9, 2009

This is really good. The only changes I made was to add carrots and I used ham soup base instead of chicken boullion. Next time I will wait for the last 2 hours of cooking to add the celery, carrots and ham. They got a bit mushy for my taste cooking from the begining. Can't wait to eat the leftovers!

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cbjc

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Roswell, Georgia, USA

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Reviewed: Feb. 28, 2009

Easy to make. Good taste. Great texture. I used more pepper and less salt. If you keep it covered the whole time it is cooking the amount of liquid is perfect. Next time I am going to have to cut the recipe in half. This makes a lot of soup.

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Jack Miceli

Cooking Level: Expert

Home Town: Wauconda, Illinois, USA

Living In: Portsmouth, Virginia, USA

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Reviewed: Feb. 27, 2009

Very savory, and easily altered to your taste preference. I don't use ham very often: if I have it, I do, if I don't, it's great w/o it. I don't think the soup needs the bay leaf. Sometimes, I think people put them in becasue they are expected in soup... this one has so many flavors and spices already, it just gets lost and almost leaves a bitter aftertaste... Maybe it is mixing poorly with another spice. I add extra cayanne.

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Liesel

Cooking Level: Intermediate

Home Town: Michigan City, Indiana, USA

Living In: Fort Campbell, Kentucky, USA

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Reviewed: Feb. 25, 2009

Good recipe, but make sure your beans are fresh! I made the mistake of grabbing a bag of beans from the back of my cupboard. Stale beans will never soften no matter how long you cook them. I ate it even though the beans were dry and the skins were tough, but my husband and daughter had chicken nuggets. I'll have to try again after I've given my husband enough time to forget about this mishap. I gave it 4 stars because of what it could have been =(

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Lynettieo

Cooking Level: Expert

Home Town: Brea, California, USA

Living In: Bakersfield, California, USA

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Reviewed: Feb. 9, 2009

Very easy, delicious. Made with ingredients already in the pantry, no special or exotic ingredients. Whole family loved it, would double it next time to fill my 5 qt crock pot.

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NUNNY51

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Reviewed: Feb. 3, 2009

I cooked this in a crock pot. If you go this route - you want to up the setting to high for the last 2 hours or so to make sure the beans are adequately cooked. I added extra celery. The next time I prepare this I'm going to add more hame. A great meal for a cold winter day.

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