Reviewed: May 12, 2013

We had this recipe last night, and it was AWESOME! And I have never been a fan of beans in anything. Can't wait for the leftovers! Did it to the recipe, and for our tastes, we would not change a thing!

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Reviewer:

Izziesmom

Reviewed: May 9, 2013

Wow! Anything this good must be illegal! I'm calling the police! So, you must try this recipe before it is impounded. It really is great.

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Reviewer:

Jim

Reviewed: May 8, 2013

This is by far the best ham and bean soup ever!

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Lee

Reviewed: Apr. 22, 2013

Love this recipe. Followed it exactly except I used spicy tomato juice and added a little cayenne.

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CARRIERAE102

Reviewed: Apr. 12, 2013

This is definitely not your Grandma's bean soup...what a nice change! I couldn't stay home for the day, so I used my largest slow cooker...and I knew that everything would not fit. I cooked the beans on the stove for 2 hours, drained and put into the pot. I cut back on the carrots and the ham (my ham bone was very meaty anyhow) and the broth. I filled the pot with all of the spices, celery, onion, tomato, etc. just as listed and filled it to the top with chicken broth and let is cook on low for 10 hours. I took out the bone and added in about 2 cups of water and let it cook on high for about an hour. I used my submersible blender and whipped up some of the beans, but left it so it was still chunky and was just how we like it as far as thickness. EXCELLENT flavor!! Will definitely make this again.

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Reviewer:

gtyyup

Cooking Level: Intermediate

Home Town: Hillsboro, Oregon, USA

Living In: Princeton, Oregon, USA

Reviewed: Apr. 11, 2013

I don't know what happened, but this did not turn out at all for us. The beans were mushy, and the soups was a think, soggy mess. We choked some down for dinner. Will try a different recipe next time.

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BECKERJ

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Apr. 10, 2013

This is a great soup that can be adapted to whatever you have on hand. It had just enough heat (from the chili powder) to make my husband happy, but it wasn't too spicy for my less-tolerant taste buds. I only made a few changes out of necessity- we didn't have vegetable juice, but I had a small can (10 oz maybe) of diced tomatoes with onions and chilies that I used instead. I also didn't have any vegetable broth, so I used all regular chicken broth. Next time (yes, there will be a next time), I probably won't add the salt or I will make sure that I use low-sodium broth like the recipe states.

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Reviewer:

krismrich

Cooking Level: Intermediate

Reviewed: Apr. 8, 2013

Very Good!! I we had lots of spiral cut glazed ham leftover after Easter do I just used that to make this soup. I used water instead of the veggie stock, all 7 cups of chicken stock then just kept the liquid level up by adding water as needed. I only cooked mine for 8 hours total and that was MORE than enough. 10 hours is total over kill in my book. flavors were great and i will definitely make this again!

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Reviewer:

jolley900

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Chicago, Illinois, USA

Reviewed: Apr. 6, 2013

Wow! Flavorisious!! This bean soup recipe is a winner.

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Reviewer:

petey

Reviewed: Apr. 6, 2013

Great recipe. Being from Texas, I had to experiment a bit by adding a smoked Jalapeno (finely minced)and two Tbsp of adobe sauce. Wow! Also, I tripled the amount of beans in the recipe and adjusted the veggies, spices, and stock accordingly. Served it with hot sauce and avocado slices on top because my three sons came in from Austin and are lovers of spicy food. BTW........this soup is better when refrigerated overnight and reheated and served the next day. Great basic recipe!

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