Reviewed: Feb. 13, 2009

Use two packages of beans..... And Goya's beans are 16 bean mix (hey and extra bean!) and were also 16 ounce packages. 20 ounces wasn't enough. 32 would be.

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rbsterli

Cooking Level: Expert

Living In: Selkirk, New York, USA

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Reviewed: Feb. 11, 2009

I did not care for this soup. It turned out way too mushy for me

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cher6555

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Reviewed: Feb. 9, 2009

I didn't have ham so I used some leftover kielbasa sausage sliced and fried in olive oil. It was phenomenal!! It had a chili consistency and tasted like really good baked beans. I would definitely recommend!

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mooingfish

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Reviewed: Feb. 8, 2009

Excellent! I've been making bean and ham soup for years, but wanted to try a different recipe. This recipe is truely "the best". I stuck to the recipe, except I didn't have veg. broth and used a combination of chicken broth and water. oh, and I added some barley and lentils too. The flavor and the consistency is perfect. Thank you!!

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beccaann1

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Reviewed: Feb. 6, 2009

Great soup! I've never had bean and ham soup, but thought I'd try it instead of split pea. . . I made the recipe exactly as stated. It was delicious.

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Michiko

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Reviewed: Feb. 5, 2009

Absolutely Fabulous Soup!!! Since I didnt have all the ingredients on hand I had to make a few changes. It didn't seem to hurt the flavor because it turned out so delicious. 1. I used a Honey spiral Ham, which I think added great flavor. 2. I used stewed tomatoes instead of diced, and I didnt have vegetable broth or V8 juice so 3.I made homemade chicken broth made from Better than bullion and a can of 4. tomato sauce. I also used 5. spicy brown mustard instead of Dijon and 6.omitted the salt. This is a keeper for sure. Thank you for this recipe...

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JanW

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Reviewed: Feb. 5, 2009

The highest star rating is well deserved for this recipe. You may want to call this anti-depression soup! It's very low budget and sooooo good and hearty. I was true to the recipe, but tweaked it a little to use additional ingredients I had on hand, such as 1/2 jalapeno (diced & seeds removed) and 6 parsnips. You can pretty much add any root vegetable. Also, be sure to use a very large pot. I used a two-gallon pot and had to temporarily transfer stock out of the pot until it cooked down. This is definitely a keeper. Bon appetit!

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BAYLYNX

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

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Reviewed: Jan. 28, 2009

Oh my - so good! I was snowed in today and made this with the bone from Monday night's ham. I didn't have everything the recipes called for and couldn't go out to get it because of the snow and ice, but it was wonderful to have it cooking all day and it made a fantastic, filling dinner - we both loved it!

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BeauAndLaurenMakeSomeFood

Cooking Level: Intermediate

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Reviewed: Jan. 28, 2009

I love to make soup and this soup was fantastic. I found it was a little salty, so added water insted of chicken broth throughout the day to top off the pot. My family loved it! thanks

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dariyeo

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Reviewed: Jan. 25, 2009

I quadrupled this recipe for a soup and supper nite at our rv park for 90 people. (Also served w/Basic Chicken Soup from Allrecipes, quadrupled) It was SOUPER! A big hit with everyone! Followed the instructions as per the author and it was fantastic...don't change a thing!

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Chatty K 78

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Reviewed: Jan. 25, 2009

Best soup I've ever made! Great as leftover lunch too.

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kenyavz

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Reviewed: Jan. 24, 2009

The recipe name says it all. This is the best Bean and Ham Soup. It was great day one, but warmed up well (seemed to get better everyday). We made a couple of modifications to the recipe. 1) We did not have vegteable broth so we substituted a package of dry vegtable soup mix and three cups of water 2) We used a can of diced tomatoes with jalapenos as opposed to plain 3) We added about a teaspoon of ground cumin 4) Lastly we added a few dashes of hot sause

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THADANDBRANDI

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Reviewed: Jan. 24, 2009

I loved this soup, I used the bag of 18 mixed beans instead, it was wonderful!

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KateY

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Reviewed: Jan. 22, 2009

Awesome recipe! I went overboard with the chili powder and gave it a little too much kick! I think with the veggie juice a little chili powder goes a long way! WOW!

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49424

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Reviewed: Jan. 18, 2009

Recipe lives up to its name. It is THE BEST!

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LOOSENUP

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Reviewed: Jan. 15, 2009

Amazingly Good! 10 Stars! I made half of this recipe. I made it as written except I didn't have veggie juice so I increased the veggie broth and the diced tomatoes. This soup doesn't need over 8 hours to cook! It was perfect after 4 hours! I served this with the "Excellent and Healthy Cornbread" recipe from this site. I will use this soup recipe from now on!

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Lillian

Cooking Level: Expert

Living In: Long Island, New York, USA

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Reviewed: Jan. 15, 2009

I've made this recipe many times.....it is fantastic. I always rate every recipe I make and NEVER make it again unless I rate something GREAT. I use uncooked ham on the bone so lots of meat. Make sure to make a BIG pot as it freezes great and is a big hit with everyone.

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J. Chase

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Reviewed: Jan. 13, 2009

Very, very good!

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DooDah2

Living In: Huntsville, Alabama, USA

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Reviewed: Jan. 11, 2009

This is a well rounded soup. It has a lot of flavors. It is the best bean and ham soup I have ever had.

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lauraj

Cooking Level: Intermediate

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Reviewed: Jan. 11, 2009

This was perfect! We ate it on a snowy Sunday using our leftover Christmas Ham. It smelled so heavenly we had to dig into it after it had only cooked for 6 and a half hours. It was still delicious!

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