Reviewed: Jan. 23, 2010

Great with some chicken boullion and cajun spice added. Left out the mustard.

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Reviewer:

DEBIVEE

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Waterloo, Illinois, USA

Reviewed: Jan. 21, 2010

Very quick and very easy,followed a few tips from other users.

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Reviewer:

TOM LUSBY

Cooking Level: Intermediate

Home Town: Owenton, Kentucky, USA

Living In: Villa Hills, Kentucky, USA

Reviewed: Jan. 14, 2010

I would love to make this with a ham bone, but it was still very good with turkey ham. I threw in the little bit of cauliflower I had left over and it just disappeared into the soup--ideal for my veggie averse family. Also made it in my pressure cooker, perfect for very mushy beans--what we like.

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Reviewer:

DEELIGHTFULL

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Crestline, California, USA

Reviewed: Jan. 13, 2010

The only reason this got 4 stars is because it is truly a basic recipe and all of the suggestions I used from earlier reviews made it a fantastic soup. I used my ham bone and leftover ham, add as much as you have. I subbed chicken broth for the water and due to a change in my schedule even used canned Great Northern Beans, 3 cans. You couldn't tell, you could use more. I added a can of green beans and a mixture of soup seasoning. Thickened it with the instant mashed potatoes, a little at a time till it was right. I never would have thought to do that even though I am an experienced cook. I know, lots of changes but I got the start with this recipe and it was a big hit! Just some crusty bread and a salad for dinner.

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Reviewer:

gourmetgal

Reviewed: Jan. 10, 2010

This is good, I prepared the beans by letting them soak over night then through everything in the crockpot for the day, except I didn't have any extra diced ham to add, but it still had wonderful flavor from the ham hocks. I did pull half the soup out of the pot and pureed it for a thicker heartier soup. Hubby and daughter both loved it. I'll be putting this one in the keeper pile and it will be in my regular winter rotation.

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Reviewer:

MRSKWRIGHT

Cooking Level: Intermediate

Home Town: Boring, Oregon, USA

Living In: Bend, Oregon, USA

Reviewed: Jan. 10, 2010

easy. pretty good, but could use a little more zing/flavor. Use chicken stock instead of water.

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Reviewer:

Julie T

Reviewed: Jan. 9, 2010

I didn't have the ham bone, just leftover meat. So, that may be why mine didn't have much flavor.

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Reviewer:

KAMIFAY

Cooking Level: Intermediate

Home Town: Layton, Utah, USA

Living In: North Salt Lake, Utah, USA

Reviewed: Jan. 8, 2010

This will be my go to recipe for ham and beans!! Quick and easy!

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Reviewer:

TaraV1976

Cooking Level: Intermediate

Home Town: Greybull, Wyoming, USA

Living In: Casper, Wyoming, USA

Reviewed: Jan. 8, 2010

This turned out very well and was a perfect way to use up leftover ham and the ham bone from Christmas. I used a 15-bean mixture instead of just Great Northern Bean, and I did as some of the others and simply put everything in the crockpot for ~8 hours. Yum! And it was enough to freeze about half for later. :-)

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Reviewer:

Mimi Bottoms

Cooking Level: Intermediate

Home Town: Kingston, Ohio, USA

Reviewed: Jan. 7, 2010

I used smoked turkey instead of ham, 16 bean soup instead of Northern beans. The soup was hearty but I thought it lacked flavor and needed a lot more seasoning.

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