Reviewed: Oct. 26, 2003

I made this soup and it was fantastic! I soaked the beans overnight, used a can of crushed tomatoes and used smoked ham shanks for the ham. (These really, really made the soup). I made it one day and we had it the next and it couldn't have been better. Thanks for a great recipe.

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Cindy Lu Who

Cooking Level: Intermediate

Home Town: Wisconsin Dells, Wisconsin, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Oct. 18, 2003

What a delicious soup!!! Thanks, Angela--I tried it in a crock-pot and my beans were a little tough, but it's probably because I kept lifting the lid to taste it while it was cooking! :) I also added carrots the last 2 1/2 hours--for slow cooker purposes--probably the last hour and a half is good enough or the carrots will be mushy. I also prefer using a ham bone---bones always seem to just add a bit more flavor. This recipe is a keep for the winter in my home! LOVED IT!

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BOOTERO

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Reviewed: Sep. 26, 2003

excellent for those cold winter nights

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USMAY88

Cooking Level: Expert

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Reviewed: Sep. 22, 2003

I also soaked the beans over night, the soup cooked a lot faster. I added carrots. The soup was very good. Thanks

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SUZZIE1214

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Reviewed: Jun. 8, 2003

After a few tweaks, this was the best bean soup I've ever made. Changes were: added Kombu to cooking beans to soften and add great flavor; dry mustard, thyme, and carrot coins added during last hour of cooking. Served company supper with beet/onion salad and butter rolls. Received great reviews.

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Andytofu

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Reviewed: May 18, 2003

This was absoultely fantastic! Everyone loved it! I soaked the beans overnight so this reduced the time to cook it. It really cooked very fast that way. I used turkey ham in place of the regular ham and you couldn't tell any difference. This is definitely a recipe that will be used over and over again by me!

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JENNIREMIS

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Reviewed: Apr. 7, 2003

What a great recipe! My father used to make very good bean soup, but I couldn't remember just what the ingredients were. I think this recipe has them all, except for carrots, which I added. The one thing I did differently was that I didn't add that last 3 cups of water because we like soups like this to be pretty thick, and this came out perfectly with just the initial 6 cups of water. Thanks, Angela!

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BFGOLETA

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Reviewed: Jan. 3, 2003

My husband loved this recipe!! It was wonderful, easy and had a great flavor. I added carrots and omitted the tomatoes since he does not care for them in his soup. Try it, you'll like it!!

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LWM

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Reviewed: Dec. 23, 2002

This is a great recipe -- I doubled it and added 4 large carrots, finely chopped since I like to get my veggies in any way I can!!:) I also used turkey ham instead of regular ham; that lowers the fat content and ensures that the soup isn't too salty. I brought this to work and everyone was having seconds and asking for the recipe -- thanks, Angela!!!

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KATBRU

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Reviewed: Dec. 7, 2002

I tried this soup because I lost the recipe I usually use for bean soup. This soup was a huge hit with everyone - even the kids! I did use chicken broth for at least half the water, and I soaked the beans overnight. I also used two cans diced tomatoes and a little Tabasco. Yum!

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MARYSMUM

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Reviewed: Oct. 29, 2002

This smelled absolutely delicious, but what a disappointment! The beans were crunchy and the whole soup lacked flavor. This just did not turn out at all.

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MSHAVERILLINOIS

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Reviewed: Oct. 27, 2002

This recipe is "SOUPER" FANTASTIC! Wow - it was so much better than anticipated! I added one can of tomato soup with the second addition of water. I used fewer diced tomatoes because of this (don't like tomato chunks too much)! Wow, the flavour was really awesome! I also used just a basic chicken stock all the way, instead of plain water. Even the kids loved this one! Best recipe I've found yet!!!! Thanks!!! :-)))

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HABERFAMILY

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

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Reviewed: Oct. 20, 2002

Wonderful recipe! Exactly what I was looking for. Well, I did add a can of chicken broth in the 3-cups-of-water part of the recipe. (I had dropped the can of broth and the pop top was snapped which is why I wanted to make soup in the first place.) Thanks for sharing!

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ANNIECLAUS

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Reviewed: Oct. 9, 2002

Excellent soup! Loved the flavors...easy to make..one pot deal! I did add chopped carrots and the juice from the can of tomatoes. I cooked this soup on very low simmer for about 4-5 hours...perfect. I highly suggest soaking the dried navy beans overnight...they plump up and cook easier. Great warm-u-up meal with fresh bread and salad. Thanks Angela!

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SLJ6

Cooking Level: Expert

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Reviewed: Sep. 15, 2002

I liked this soup alot--it was very easy to make and it was delicious. I was short on onions so I added a package of onion soup mix. I also added a large carrot sliced, a tsp of basil and a couple of shakes of red pepper flakes. After about two hours the beans were done and I had the pot on a low simmer. I don't like to cook my soups too long because things start to fall apart, but this is a personal preference. I think letting the soup age for a day or so improves the flavor more than cooking it for another couple of hours. It also seems a bit salty to me which might have something to do with the soup mix, otherwise a big hit. Thanks.

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MARYLEVER

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Reviewed: Aug. 30, 2002

I have tried several recipes looking for a Navy Bean soup I used to get at work. This recipe is the closest I have come to it so far. It was wonderful and will be my permanent recipe for this soup. Thank you Angela!

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DMDUKES

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Reviewed: Apr. 21, 2002

Subtle garlic and pepper undertones, combined with the light hickory flavor from the ham, make this soup as flavorful as it is hearty. I could'nt believe how easy it was. This soup will definately become my traditional use for the Easter ham leftovers.

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SEA9JAN

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Reviewed: Apr. 11, 2002

This soup is a keeper. I put all the ingredients except the tomatoes, salt, & pepper in a crockpot before leaving for work. Since the ham and bone were cold, I dissolved the bullion cube in boiling water and poured it over the ingredients. I added the tomatoes and pepper when I got home (the ham dded enough salt to the soup) and it was ready to eat.

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WWJ1953

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Reviewed: Mar. 23, 2002

This is the way my mom always made this bean soup. It is delious!

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Lori Bailey

Cooking Level: Intermediate

Living In: San Lorenzo, California, USA

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Reviewed: Mar. 4, 2002

Excellent Soup! I also added in two chopped carrots. As suggested in your bean information page, I added the tomatoes and salt at the very end so that the beans won't stay hard inside. This will definately be one of my favourite soups on a cold winters day!

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GUY SHIPMAN

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