Reviewed: Apr. 24, 2012

This was excellent!! I had a leftover ham on the bone so I cooked it in a pressure cooker until it was falling off the bone. Meanwhile I sauteed the veggies adding 2 ribs of celery and some garlic. Then I removed the bones and defatted the broth. Added the veggies to the ham broth and the beans and let it all simmer for a bit. I left out the salt as the ham made it plenty salty for my taste. When I make this again I will probably add one more can of beans. Served it with cornbread sticks and had a delicious, easy to prepare dinner. Thanks for sharing the recipe.

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Reviewer:

Jim

Reviewed: Mar. 31, 2012

This is a great fast soup, I used 3 cans beans 3 cups water 2 chicken bouillon cubes, added celery,3 Tbsp brown sugar, 1/4 cup cider vinegar and a few dashes of worcestershire. I love the zippy flavor that stuff adds.

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Reviewer:

Elizabeth

Reviewed: Mar. 18, 2012

I threw all this into the slow cooker. My husband and kids loved it. I thought it was ok, but I think it's just personal preference, not that anything was wrong w/ the recipe. Quick and easy dinner.

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Reviewer:

JENNY-REDS

Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

Reviewed: Mar. 15, 2012

A delicious soup! And it was quick and easy to make. Thank you for sharing!

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Reviewer:

Arline

Reviewed: Feb. 23, 2012

This soup is awesome and easy to make. I used most of the suggestions other people gave: subbed chicken stock for water, added minced garlic and a splash of hot sauce. I also added some Old Bay and put in some chorizo in addition to the ham. Thanks for the great recipe!

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Reviewer:

Bree884

Reviewed: Feb. 19, 2012

I never made bean/ham soup before so, I thought this was a great jumping off place. I used stock I had made form ham hocks and the meat I got from them so, I found I really did need the salt. I also added celery, garlic, a little rosemary, some worchestire sauce and some liquid smoke. I love the creaminess the mashed beans gave it and over think this was prefect recipe for what I wanted. Thanks!!

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Reviewer:

mamaterrig

Reviewed: Jan. 31, 2012

This was good and simple with leftover ham and cooked beans from the freezer. It was plain in flavor but I wouldn't go all the way to bland but I expected that from the ingredients. I ended up adding a stalk of celery and saved the salt for the table. Just the type of simple recipe I have been looking for since I only make it when I have leftover chopped ham, not bones/hocks. Servings are relative but we got two dinner and two lunch portions with no accompaniments.

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Reviewer:

linda2d

Cooking Level: Intermediate

Reviewed: Jan. 28, 2012

Be sure to read the comments. This soup was very good, in part because I added things as others suggested: omitted the salt, added garlic, a dash of rooster sauce, a dash of worcestershire, and maybe 1/3 cup of tawny port (I wanted sherry, but was out). The soup was great, silky and not too salty. Maybe next time I'll use a bit of smoke flavoring as well. Definitely will make this again. Great use of leftover ham.

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Reviewer:

Callie

Reviewed: Jan. 19, 2012

This was excellent!

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Reviewer:

Punkintoze

Cooking Level: Intermediate

Home Town: Exeter, New Hampshire, USA

Living In: Nashville, Tennessee, USA

Reviewed: Jan. 14, 2012

Turned out great BUT if you use chicken broth skip the salt. Ham has enough salt. If it needs salt add it when you serve it. I also threw in a vegetable bullion cube and used two celery stalks too.

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