Reviewed: Apr. 25, 2012

I substituted smoked turkey and used a quart of chicken (or vegetarian "no chicken" broth in place of boulion and part of the water, used fresh parsley (3-4T) and increased the vegetables (more celery, carrots and garlic and added a little bit of leftover cauliflower and red bell pepper) but otherwise basically followed the recipe and thought it was excellent! I garnished with fresh chopped parsley and chopped red bell pepper and served with corn bread. My husband praised it and even my toddler ate it!

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Foodsprite

Cooking Level: Intermediate

Living In: Hutchinson, Minnesota, USA

Reviewed: Apr. 13, 2012

Made this once with bacon and of course a little salsa. It was FANTASTIC! I had never eaten Navy Beans but yum, yum. Making it again today with a hambone, and RoTel Hot Chopped Tomatoes and some fresh grape tomatoes (less work). It smells awesome.

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LectrkLady

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

Reviewed: Apr. 12, 2012

Made it when my siblings were sick. They all loved it :) I mixed navy beans and kidney beans.

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benedicm10

Cooking Level: Intermediate

Living In: Wapato, Washington, USA

Reviewed: Apr. 9, 2012

This soup was exceptional. I followed the recipe but did have to make a few adjustments because of what I had on hand. Turned out great and I'll do it the same way next time. I only had a can of diced tomatoes with green chilies so used that instead of plain tomatoes. Also used all fresh garlic instead of fresh AND powdered. Aside from that I followed the recipe to the tee. Of..didn't add extra salt because other ingredients already has so much salt in them. Thank you very much!!!

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lakelady

Cooking Level: Intermediate

Reviewed: Mar. 26, 2012

OMG- this soup is amazing! I made this mostly for my hubby as I didn't think I would like it at all....well, was I ever wrong! This is quite easily one of the best soups I have ever made! I had made a ham and made broth from the bone instead of using water as the recipe called for. I didn't have any canned tomatoes, so I used fresh. It was done in 3.5 hours instead of 4. Eating some right now - amazing!

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kissjo

Reviewed: Mar. 6, 2012

Excellent Soup! I added some carrots to mine, and I didn't have any dried parsley. I'll be making this again, but I will use half the amount of tomatoes to suite my own taste. Thank you for the recipe!

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FLFeline

Reviewed: Feb. 28, 2012

Absolutely fantastic soup. I doubled the recipe and it came out great. One suggestion: to cut down on cooking time soak the beans for about an hour before using.

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Robtate2

Reviewed: Jan. 25, 2012

Well, this turned out great! I had never had this soup before but my husband's mother made it all his life (she had passed away before I could meet her). He said to me one day "can you make some navy bean soup?" I told him I didn't know how. He said "my mom used to make it and she used ....". I thought "oh boy, how do I make something his mother made and I can't ask her anything?". So, I found your recipe and it had most of the ingredients that he said he mother used (I added carrots). I made your soup yesterday and he couldn't get enough of it. Thank you for sharing!

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Gator

Reviewed: Jan. 16, 2012

Delicious! I made the following adaptations due to what I had on-hand, and it was out of this world. 1 (15 oz.) can black beans, 1 (15 oz.) can white beans, 6 cups Swanson organic chicken broth (in place of water), 2 extra stalks of celery, turkey ham, pre-cooked (optional, but sooo good), no bouillon needed due to broth no garlic powder needed; fresh was enough. All other ingreds. kept the same. Thank you for the recipe, Angchick!

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Cookie Momsta

Cooking Level: Expert

Reviewed: Jan. 16, 2012

I gave this recipe three stars because it is flawed, but does offer a good start to a great navy bean soup. For a true "restaurant quality" navy bean soup, delete the can of tomatoes completely, simmer with a ham bone and ham for two hours, and then at the end of two hours, pour in a can of tomato soup to get the broth "just right". Completely unnecessary to add three cups of water and then simmer for an additional two hours. After two hours, your veggies will be a soggy mess. Just add the tomato soup, adjust water as necessary to give you a good consistency (may need about 4-5 ounces) and then adjust salt to taste, and voila, perfect restaurant navy bean soup!

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