Reviewed: May 24, 2012

I usually follow recipes perfectly the first time around but I just didn't feel comfortable doing that this time around. In place of the vegetable juice and broth I used water and I only ended up needing 2 cups of chicken broth. It also did not take 8-10 hours for it to cook. At 5-5 1/2 hours the beans and veggies were tender. I'll definitely make again but I'll stick with my version. I think after 10 hours you'd have much IMO.

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Reviewer:

mommylady2010

Cooking Level: Intermediate

Home Town: Clay City, Kentucky, USA

Living In: Nicholasville, Kentucky, USA

Reviewed: May 17, 2012

I follwed the recipe as far as ingredients went. This soup was devoured by my family. Even the anti bean ones! I used the de-gassing suggestion from another review and was thrilled there were no "after affects" from the beans. The flavor is worthe the work...absolutly delicous! Thansk for posting.

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mammamoey

Cooking Level: Intermediate

Living In: Rockaway Beach, New York, USA

Reviewed: Apr. 14, 2012

it was really good. I was disturbed to read that someone else (who posted in the review section here) claims to be the real author of this recipe. I followed her directions which were very close to these. The soup was very good. I did not cook the beans for a half hour and just simmered it for several hours. 8 was way too long. I will make it again.

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Tinkodaat

Reviewed: Apr. 14, 2012

Really flavorful ...delicious soup! I added a little more ham , a larger can of diced tomatoes & didn't have an onion so I used onion powder...no other changes. Can't stand mustard but used it anyway.....the flavors really compliment eachother. I will make this again, for sure.

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Reviewer:

jhope56

Reviewed: Apr. 11, 2012

This is very good. I did not deviate much from the original recipe, just altered the amount of spices to my own taste. It does take some time to get it going, but once it's simmering, there's not much to do but stir and wait as your home is filled with the aroma.

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Reviewer:

ChrisinColorado

Reviewed: Apr. 9, 2012

Very good

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Reviewer:

marjoriepink22

Reviewed: Mar. 22, 2012

The best ham based soup that I have ever had!

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Reviewer:

stally

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Reviewed: Mar. 13, 2012

The dijon and worchestershre are brilliant. Mine is not even done cooking and the broth is wonderful. I only used on kind of bean though, great northern, all I had on hand. I halved the recipe and it still made a good sized pot.

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Reviewer:

CGUEST29

Cooking Level: Expert

Reviewed: Feb. 28, 2012

Delish! Didn't have the ham hock and only used homemade vegetable stock and thyme for depth. Omitted the tomatoes and added shredded Swiss chard at the end. The soup was so creamy and soothing.

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