Reviewed: Nov. 10, 2009

My family truly enjoyed this soup. Lots of flavor w/ a bit of spice. Taste before you add salt, as V8, ham and broth gave it plenty of saltiness for us. I made this in about 4 hours without having soaked beans overnight. I'm not sure why you'd need the all-day cook time as written.

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A. H. Miller

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Yakima, Washington, USA

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Reviewed: Nov. 7, 2009

Absolutely delicious!!! I've always made split pea with my leftover spiral ham bone, but I thought I'd try something different. This will be my first choice from now on. The flavor is amazing. Even though this is an all day soup, it is well worth it. I too was afraid of my beans breaking down, but they held together nicely. I cooked my soup for 6.5 hours and it was fantastic. It started getting thick towards the end, so this is where ones opinion comes into play on time. I felt that if I cooked the soup for the additional time, that it would become more of a stew. EXCELLENT recipe...thank you.

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Kimberly

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Reviewed: Nov. 1, 2009

I didn't have the vegetable juice or broth, so I added a quart of tomatoes and 10 cup of chicken broth... It was amazing! Best Ham and Bean soup I've ever made! Great recipe!

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pickle

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Reviewed: Nov. 1, 2009

Great Ham and Bean Soup. I precooked my beans like one of the other reviewers suggested by boiling for 3 minutes then soaking for 1 hour, cooked them again for 30 minutes and drained and then put all the ingredients in a pressure cooker that I sprayed with Pam and cooked for 15 minutes. I only used 4 cups of chicken broth, but everything else was the same. It was fabulous and fit my rushed schedule. Thanks!

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c00kingimpared

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Reviewed: Oct. 21, 2009

This was awesome! Some changes I made: A sprinkle of Chili powder was enough for us, I didn't have a ham bone but the ham and vegetables made a nice stock by themselves, my bf picked up the regular V8 so I halved the salt in the recipe, and used homemade chicken broth with no salt. Also, completely forgot the worchestershire! I used 2 cups of dried navy beans and boiled them for an hour in 7 cups of water before starting the rest of the soup. I really enjoyed this!

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Lindakelly

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Reviewed: Oct. 20, 2009

Very good. Surprised with some of the ingredients, but followed the recipe anyway. My husband and I thought it was great.

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Karen

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Reviewed: Oct. 17, 2009

I LOVE BEANS, I LOVE HAM in BEANS too. BUT I did not care for this recipe. I made it the way it said. My husband and I are both HUGE soup eaters of all kinds and NOT PICKY eaters either. But I'm telling you we did not care for this recipe. We don't like to waste food either, so we ate it. But man we did not care for this recipe.

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nurses-r-angels

Cooking Level: Expert

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Reviewed: Oct. 12, 2009

This really lives up to its name, "The BEST". Very, very tasty. We need to keep referring people to the cook who submitted this recipe's "real" directions on 3/24/08. I could only cook it about 6 hours the first day. I used a 1# bag of baby carrots and 4 tomatoes. For the 7 c. chicken broth, I used 1 1/2 T. ham base for 4 c. Added the additional 3 c. and 1 1/8 T. ham base the next day when it cooked for a few more hours. I don't think anything was lost having to do it this way in case plans to cook it all in one day change for you, too. And the day after, it was just as good, if not better. Thank you!

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ALLFROMSCRATCH

Cooking Level: Expert

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Reviewed: Oct. 6, 2009

The whole family really liked this soup! It was a little spicy for the kids but we mellowed it out for them with a little sharp cheddar cheese. I was only able to simmer it for 6 1/2 hours, but the ham was completely fallen off the bone, veggies tender and flavors melded. I can't wait to have the left over tomorrow to see if it's better the second day!

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CODEBLEU

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Reviewed: Oct. 4, 2009

This was delicious just as written. Haven't made many other versions but this was a good mix of flavors and made a lit of soup.

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MickeyJ

Home Town: Syracuse, New York, USA

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Reviewed: Sep. 17, 2009

This definitely was the best bean soup I've ever tasted. Not the normal, but much better! Thanks for the recipe.

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Debbie

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Reviewed: Sep. 17, 2009

This soup was good. Not your typical bean type soup but good. At first I think my hubby was disappointed but the second day said it was good.

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love2cook32

Cooking Level: Expert

Home Town: Plano, Texas, USA

Living In: Mckinney, Texas, USA

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Reviewed: Aug. 4, 2009

Great soup! I don't know if it's the best out there, but it's very good. I had a very small ham bone with little meat on it from a quarter ham, so added some Penzey's Ham Base for added flavor. Also didn't have any parsley so used chervil instead--worked fine. I didn't need to cook it as long (would have, but hubby got into the pot after 6 hours and declared it yummy, so we stopped there. I was afraid the beans would disintegrate). The reason for 4 stars instead of 5 is that I thought it was a little too sweet. Won't prevent me from making it again, though.

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AREENA

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Belmont, California, USA

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Reviewed: Jul. 19, 2009

This was very tasty the first time I had it. I froze the leftovers. When I defrosted and reheated, I wanted to add a can of corn in with it. By mistake, I grabbed a can of mexi-corn. It was a perfect addition! I will add that from the start from now on. Thanks for sharing!

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OTWIFE

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Reviewed: Jul. 7, 2009

This was okay.

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JENNHARJE

Cooking Level: Beginning

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Reviewed: Jun. 29, 2009

Very good indeed! I've been making bean soup for so many years now that it just comes naturally. I have no recipe to follow; I just "wing it" and know exactly what and how much to put in every time. But then I got to browsing this site and came across this recipe... I found it interesting for 2 reasons. First, the canned tomatoes, (I'd never added tomatoes to mine), and second, the Dijon mustard sounded intriguing as well. I've made this a few times now and let me tell you, the tomato and mustard flavors enhance this soup wonderfully. It has more "depth" or a "layering" of flavors. I've made it with Dijon, but also I used dry mustard once with great results. A friend of mine said this was the absolute best bean soup she'd ever tasted. I must agree!!!

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Renee Ridgeway

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: Jun. 24, 2009

This recipe is truely on of the best bean and ham soups I have had. I do add mor ham than the recipe calls for, just my preference. Yummy!

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Carrie

Cooking Level: Intermediate

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Reviewed: Jun. 18, 2009

forgot the lemon. very tasty!!!

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KAREN9455

Cooking Level: Expert

Living In: Freehold, New Jersey, USA

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Reviewed: Jun. 1, 2009

This truly is the best bean soup I've ever had. Definitely don't cut back and make a smaller batch, 'cause it's so good you'll want more for later.

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Amberlei

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Reviewed: Jun. 1, 2009

I doubled the recipe and tasted it right away, thinking I added far too much Dijon. After cooking the flavors blended perfectly and it is by far the best bean soup I have ever made. Surprisingly, all of the beans are well cooked which is my biggest problem with dry bean recipes. I soaked for about 16 hours and cooked for 6.5hrs. This was very inexpensive for making 24 portions. I'll be making it many times in the future.

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IamPatSajak

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The Best Bean and Ham Soup

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