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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Ship's Galley

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Reviewed: Jan. 18, 2009

I made this delicious soup in my 12 quart stock pot. My husband and I loved it. I will make again. I only left out the celery. So Good!

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sheza

Cooking Level: Intermediate

Home Town: Lee's Summit, Missouri, USA

Living In: Kingsville, Missouri, USA

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Reviewed: Jan. 17, 2009

It was pretty good except was a little bland. I added more salt. My hubby sure liked it. Will make it again

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Tracy

Cooking Level: Expert

Home Town: Glendale, Arizona, USA

Living In: Wichita Falls, Texas, USA

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Reviewed: Jan. 17, 2009

What a fantastic soup! So easy and great flavor.

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Ang D.

Cooking Level: Expert

Home Town: Marietta, Ohio, USA

Living In: Buffalo, New York, USA

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Reviewed: Jan. 13, 2009

I followed the recipe except for a few things. I soaked my beans for 24 hours,changing the water twice. I also slow cooked the recipe in a crockpot for approximately 12 hours. I left the ham bones in, until the beans finished cooking, then removed them to allow more room in the pot. It is delicious.

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LaFemeTanya

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Reviewed: Jan. 5, 2009

Great starter recipe. I made the following changes and everyone raved about the texture and flavor. I made this with leftover honey smoked spiral ham from Christmas dinner. I removed most of the meat from the bone and simmered it for 11/2 hours with 2 bay leaves,which were then discarded. While this was cooking the beans were simmered for 11/2 hours. Using 5 cups of water from the ham bone and 4 cups of chicken broth I drained and added the beans, ham cut in bite size pieces, tomatoes, onions, celery, 2tbs minced garlic, worcestershire sauce,pepper and two course chopped carrots. A few shakes of Franks red hot and liquid smoke kicked it up a bit. Simmered this for another 2 hours and served with cornmeal biscuits. Even better the next day.

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Billrob_15

Cooking Level: Expert

Home Town: Leamington, Ontario, Canada

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Reviewed: Jan. 4, 2009

This has to be the best bean soup I have ever eaten-my husband and I LOVED it! And I know many people hate it when people post that they like it and then say what they changed-we did make 2 changes. First, I chopped two carrots very fine and added to the soup. Second, we used a ham hock instead of just ham. It isn't too salty, and is delicious. I am adding this to my cookbook.

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LoriC73

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Reviewed: Jan. 2, 2009

Made this for NYE party at work, very good flavor. Presoaked beans after reading reviews. Will make again

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Quincy

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

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Reviewed: Dec. 29, 2008

I invited family over to share this and I should have made a double batch. We literally licked the pot clean! I used a hambone, added carrots and omitted the tomatoes and celery for personal preference. Other than that, everything was the same. I will definitely make this again!!

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Tracy

Cooking Level: Intermediate

Living In: Spring, Texas, USA

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Reviewed: Nov. 28, 2008

Wow! This was the best navy bean soup I've ever had! I only made a couple of changes. I had a VERY meaty honeybaked ham bone so I stewed it with onions, celery and bay leaf the day before I made the soup. I strained the stock, refrigerated overnight and skimmed the fat the next day. I separated the fat and bone in the solids from the stock and returned at least a half pound of the stewed meat into the soup recipe. I prepared the remainder of the recipe as directed, substituting 4 cups of ham stock and 1 can of low sodium chicken broth for the original six cups of water. I also substituted low sodium chicken broth for the last three cups of water. I did not add any salt as the ham provided plenty.

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Kyungs

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Reviewed: Nov. 1, 2008

This recipe was great! Instead of straight water, I did use half chicken broth. I also added a few dashes each of paprika and cayenne pepper. My mom used to make a variation of this soup when I was little, but this was so much better! (sorry Mom) I will definitely be making again.. this is the perfect winter soup. Thanks!

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NATALIESHD

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Reviewed: Oct. 25, 2008

Fantastic!!! Wouldn't change a thing.

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SGBD

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Reviewed: Oct. 24, 2008

Unbelieveable recipe great!

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kimberlycancook

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Reviewed: Sep. 28, 2008

I made this for the teen group at church. The theme was "Living Simply so that others can Simply live". After tasting this, I'm not sure it fits the theme, it so SO GOOD! I tripled the recipe, and used canned chicken broth. I also added carrots for color and used rotel tomatoes. Instead of ham (which would get pricy) I used some turkey sausage I had on hand. It was great! Just a hint that my dear grandmother gave me: Don't cook the beans in the same liquid you soak them in and you will gut down on the gassy side effect of bean soups...

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LYDIATAVITA

Cooking Level: Expert

Home Town: Houston, Texas, USA

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