I can't say how this compares to a traditional ham and bean soup, since I've never had one, but I'm definitely with those who say it's wonderful. I generally make a yellow split pea soup with a ham bone, but kept forgetting to buy the peas, so entered "ham" and "beans" on the search engine and came up with this. I thought I had all the ingredients - I used a combination of pinto, kidney, black and navy beans, and black eyed peas - but only found out after I started to make it that someone ate the last of the celery as a snack while we were stuffing the turkey. However, I had already started so went with what I had. I added 1/2 tsp celery salt about half way through, together with the garlic and ginger recommended by others, and another 1/2 tsp of celery salt when I took out the ham bone. I used unsalted turkey broth instead of chicken (it being Christmas) and there was no salt in the veggie broth, so the salt was not an issue. I was concerned about the ginger, but can't taste it at all - the flavours blend together beautifully. Those who think it tastes good after 4 or 5 hours really should try waiting the full time recommended - the flavour really doesn't really develop until about hour 8, and keeps getting better from there. Thank you for the recipe. It's definitely a keeper.
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I can't say how this compares to a traditional ham and bean soup, since I've never had one,...