The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 9, 2006
Here's a tip from my mom. If you are going to use a ham bone for flaver, cook the ham bone in water & make the stock first. Then use it instead of cooking it all together. It will give a lot more room in the pot for veggies & it is a lot easier to remove bone & bits from stock then it is when its in the soup.
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Cooking Level: Expert

Home Town: Painesville, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 2, 2006
This soup is FANTASTIC! It has a little zip to it which is very nice. The only thing I changed was to add some carrots. I've made this a few times and it will stay in my recipe box.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 17, 2006
Excellent soup with great flavor. I soaked the beans overnight, so I did not have to cook as long. I also added one cup of carrots to increase the veggie count. I used diced ham from the meat section. The perfect dinner for those chilly fall and winter nights.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 15, 2006
YUM! I made this today and YEEHAAAA! It was GREAT! I made a few subtle changes as follows: I got one of those mongo-sized chicken broth cans (49.5 oz) and for the initial "water" used 4 cups water plus appx 2.5 cups broth. The rest of the broth I dumped in for the second addition of water (and used no water that time at all). I still used the bullion cube initially. I added ham hocks as well as a half lb of chopped up ham, and I used an extra celery stick. Oh, and it cooked a full 6 hours (which is what it took to get the beans to soften). THOSE ARE THE ONLY CHANGES I made! It really was delicious... SO FULL OF FLAVOR! Needed no second seasoning w/S&P (maybe cause of the broth?). Everyone loved this incl my 7 yr old. I served w/french breat and thats it! THANKS!
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Cooking Level: Intermediate

Home Town: Long Island, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 15, 2006
This recipe was tasty. I will cut back on the tomato paste next time, but other than that we loved it.
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Cooking Level: Expert

Home Town: Fairbanks, Alaska, USA
Living In: Coeur D Alene, Idaho, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 11, 2006
I really liked this and would have given it a 5 but I served it to a crowd of 12 and none really had much to say about it except that it was good. When no one says "this is really good" or asks for a recipe, I usually assume that either I like bean soup more than other people, or that it just wasn't a recipe to rave about. Everyone ate it and no empty bowls came back.
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Cooking Level: Expert

Home Town: Abilene, Texas, USA
Living In: Early, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 7, 2006
My husband and I nearly ate all of this in one sitting. I had to substitute based on what I had on hand - so 1 can of chicken broth instead of adding chicken boullion. I added carrots and couple of dashes of hot sauce. Fixed in the crock pot and served with Jiffy cornbread. Thanks for contribution - cannot wait to have it again.
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Cooking Level: Expert

Home Town: Raleigh, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 6, 2006
Excellent. Very easy to fix.
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Cooking Level: Intermediate

Home Town: Loveland, Colorado, USA
Living In: Plantation, Florida, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 30, 2006
This was VERY salty. It was tasy, but I've had something similar, "Tuscan Bean Soup(TBS)" made with hot sausage, and the TBS was MUCH better. If I added the tomatoes, spinach and condensed milk, I think this recipe would be better, but just like the TBS.
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Kim
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Cooking Level: Intermediate

Home Town: Newtown, Connecticut, USA
Living In: West Haven, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: May 27, 2006
The only bean soup we make anymore. Added a big ham bone (with some meat still on it) from an earlier meal. Yum!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 29, 2006
Excellent recipe, makes large amount but freezes well.
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Cooking Level: Professional

Home Town: Pittsburgh, Pennsylvania, USA
Living In: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 11, 2006
I usally do not like bean soup but this soup is very good. I have made it with smoked sausage and with italian sausage and it was still very good. It is dfinately my favorite bean recipe
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 2, 2006
I thought this soup was pretty good, but not my favorite Navy Bean soup recipe. For me personally, the diced tomatoes just didn't work in this soup. I might make it again and omit the tomatoes. The texture was nice, the beans cooked well in the suggested cooking time.
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Cooking Level: Intermediate

Home Town: Juneau, Alaska, USA
Living In: Sunnyside, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 2, 2006
I am not a fan of bean soup of any kind so this is from my husband. Great soup! I did not have garlic salt so just used two cloves of garlic and it was fine. He had two bowls for dinner and took some in his lunch today. It smelled great all day. Thanks.
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Cooking Level: Expert

Home Town: Washington, Pennsylvania, USA
Living In: Fairmount City, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 25, 2006
This recipe was great. I made it exactly as written, and it's delicious. Taste great with corn bread.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 19, 2006
We used canned navy beans to save cooking time (2hrs). It turned out great, we will be doing this one again.
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Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 14, 2006
Very good, hearty and easy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 7, 2006
Yummy! Just what I was looking for.
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Home Town: Westminster, California, USA
Living In: Spokane, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 28, 2005
Can I give this 6 stars??? Made it yesterday, but goofed and bought 2 ham hocks instead of the ham. Threw everything in my stockpot but used chicken broth instead of water. The whole day the aroma drove me crazy. I had soaked the beans overnight so was prepared to have a shorter cooking time, but I guess the beans were older. I wound up cooking this for about 5 and a half hours, and it was fabulous. All I did was warm up some crusty bread to eat with it. I will be having it again tonight...in fact, right now! Great recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 26, 2005
this was pretty good and easy
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