Ham and Bean Soup Recipe Reviews - Allrecipes.com (Pg. 10)
Reviewed: Mar. 30, 2008
OUTSTANDING! This is one of the best soups we've ever had, and we LOVE soup! I made just a few minor changes -- I added a 15 oz. can of black beans for color, and doubled the amount of ham. I used the leftovers from our smoked Easter ham, cubing most of it, but also ground up some of the ham for texture. I also doubled the vegetables. My husband's a hunter, so we have a LOT of venison polish sausage -- I used that instead of the bratwurst, cut into small cubes. My husband has made me swear this will ALWAYS be in our freezer!
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Cooking Level: Intermediate

Living In: Bloomington, Minnesota, USA

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Reviewed: Nov. 10, 2007
Very good, the whole family ate it!
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Cooking Level: Expert

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Reviewed: Oct. 28, 2007
Great recipe!! Instead of bratwurst I used kielbasa and it came out perfectly. This was my first time cooking with beans and the recipe was easy and tasty!
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Cooking Level: Intermediate

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Reviewed: Sep. 20, 2007
Great soup. Used dry lima beans in lieu of beans in the recipe. Also substituted 16 oz. jar of medium hot chunky salsa for tomatoes , added 2 cups of chicken broth, extra carrots (1 1/4 cups), 1 cup sweet onions, 1 cup of corn, 2 tsp. of cajun spice and 1 cup of blush wine. This will be added to my list of favorite soups. We thoroughly enjoyed it.
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Cooking Level: Expert

Living In: Fort Myers, Florida, USA

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Reviewed: May 17, 2007
Awesome recipe with a few minor changes. I used a bag of 16 bean soup and followed the directions for cooking the beans. I didn't have onions or green peppers, used 8 oz. cubed ham and 4 bratwursts and instead of the canned tomatoes, I used salsa which has the onions and peppers in it. When I added the salsa with 30 minutes left on the clock, I also added a bag of Trader Joe's roasted sweet corn and about 3/4 cups of cooked Lunenburg rice (wild and brown mix). My family devoured this quickly and my husband said on a scale of 1 to 10, he would give it an 8.5 - great for someone who usually isn't a big soup person. It was thick and more like a stew, but well received.
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Cooking Level: Expert

Home Town: Warwick, New York, USA
Living In: Boston, Massachusetts, USA

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Reviewed: Jan. 17, 2007
Perfect recipe because I didn't have time to soak the beans overnight. I used ham hocks for great flavored broth, 1 can of tomatoes and eliminated the spices with heat for a traditional tasting bean soup that wasn't mushy and looked appetizing. Will keep this as my standard preparation method for dried beans.
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Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

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