Reviewed: May 13, 2012

This was just wonderful! Did everything just as written but only pureed half of the beans in the end to give it some texture. Up'd the black pepper to 1 1/2 t. for our tastes. Thanks for sharing!

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Reviewer:

ALLFROMSCRATCH

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Cooking Level: Expert

Reviewed: Apr. 28, 2012

Awesome soup! The sherry really adds flavor. Like some of the reviewers I skipped soaking beans and added 3 cans of rinsed black beans instead. I also substituted chicken stock for the water and added some chopped ham. After blending the soup I added another can of black beans for texture. Wonderful!

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Reviewer:

dwyman

Cooking Level: Beginning

Living In: Poughkeepsie, New York, USA

Reviewed: Apr. 18, 2012

I've never tried making soup from dried beans or from using a leftover ham bone. But this was a great soup to do both of those things with for the first time! My whole family loved it. My kids' couldn't get enough of it and are already asking when we can have it again. I followed the directions as written. But at the end I made a few adjustments because it just tasted like it was missing a level of flavor somehow. I would suggest using some chicken stock or chicken flavor boost packs instead of just adding more and more water. I also added a little cumin, Old Bay seasoning, garlic powder, onion powder and lots more black pepper. It really brought the flavor up to where I thought it should be. I didn't blend any of the soup like it stated. Instead I used the back of the spoon and kind of smashed the beans up against the side of the pot and that gave just enough mashed beans to give it that soup substance. My husband discovered that once it was cooled that it made for a great dip for tortilla chips as well! Can't wait to make this again, definitely a keeper.

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Reviewer:

Momma23boys

Cooking Level: Intermediate

Home Town: Eau Claire, Wisconsin, USA

Living In: Holmen, Wisconsin, USA

Reviewed: Apr. 7, 2012

Added pumpkin and carrots and beef broth. Good tasting!

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Reviewer:

CHARITYBOO

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

Living In: Beaverton, Oregon, USA

Reviewed: Nov. 28, 2011

We had this for the second time last night and my husband and kids could not rant and rave enough. My husband has been to culinary school and is hard to impress. I used stock and meat that I froze after our July 4th ham and canned beans. It was still so tasty!

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Reviewer:

Cason

Reviewed: Feb. 19, 2011

Watch the salt with a smoked ham shank.

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Reviewer:

Kevin

Reviewed: Dec. 15, 2010

Perfect. Will definitely make it again.

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Reviewer:

KITATOBY

Cooking Level: Intermediate

Home Town: Shelburne, Vermont, USA

Living In: Boulder, Colorado, USA

Reviewed: Dec. 2, 2010

I personalized this one a bit. Used black and white beans, 1 can of each, used 6 cups water, 2 cups chicken broth, no sherry, added cumin and chili powder and also added green peppers. SOOOO yummy! And easy! I let it cook for about 3 hours, fished out the ham, pureed it in the pot with a hand mixer, ripped off the good pieces of ham and threw them back in and done! A delicious soup! Thanks for a great recipe!

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Reviewer:

nicoleb

Cooking Level: Intermediate

Home Town: Springfield, Massachusetts, USA

Reviewed: Nov. 26, 2010

I have a similar recipe, however, I substitute some of the water with beef broth or bouillon cubes for a tastier and stronger base. I eliminate the sherry and still have excellent results. I also puree the beans, but leave some whole in the soup. Good recipe.

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Reviewer:

BelleD

Reviewed: Jun. 15, 2010

Out of three homemade soups I offered at our christmas open house this was the least favorite. The soup was good, I like the sherry, but it couldn't compete with salmon chowder and tortilla soup. Also the sherry flavor fades adn I kept adding more.

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