Most helpful positive review
Very nice recipe and very easy. Two changes I made. I did not use stock, I used water and a ham hock instead of ham. The soup was still very flavorful and had less fat and sodium using water instead of stock. I also quick soak the beans by boiling them for 3 minutes and then soaking them in the hot water for 1 hour.Read More
Most helpful critical review
If you like a more traditional ham and bean soup and just want it tastier and more homemade than the package directions, this is not the recipe you are after. This is not traditional ham and bean soup. It is very good, but I gave it two stars because of how far the base flavors stray from norm. If you are going to change it this much it should be called "southwest style ham and bean" or something. With the chili powder and significant tomato base, it taste a little more like chili than ham and bean soup. I'm bummed I made this much soup with this flavor when I was in the mood for something more chicken/hammy flavored. I make a big pot of chili when I'm in the mood for these flavors.Read More
Very nice recipe and very easy. Two changes I made. I did not use stock, I used water and a ham hock instead of ham. The soup was still very flavorful and had less fat and sodium using water instead of stock. I also quick soak the beans by boiling them for 3 minutes and then soaking them in the hot water for 1 hour.
In the 16 yrs, I've been a mom & housewife I have stayed away from bean soup because I had a horrible experience as a kid with it ... let's say it wasn't one of mom's greatest recipes and sadly she made it all too often! But this recipe ... Oh My ... DELISH! I will make bean soup again for sure. I was skeptic as to the igredients it called for and reviewed a few other recipes on this site as well, I followed this recipe to the letter adding some brown sugar as well and I followed suggestions from other users to add the baking soda. I used more ham then what the recipe called for only because of the memories of bean soup as a kid. Let's just say that my own children will have terrific memories of bean soup when they get older and will probably want this recipe from me when they get older. :O) Thanks so much for sharing this!!
If you like a more traditional ham and bean soup and just want it tastier and more homemade than the package directions, this is not the recipe you are after. This is not traditional ham and bean soup. It is very good, but I gave it two stars because of how far the base flavors stray from norm. If you are going to change it this much it should be called "southwest style ham and bean" or something. With the chili powder and significant tomato base, it taste a little more like chili than ham and bean soup. I'm bummed I made this much soup with this flavor when I was in the mood for something more chicken/hammy flavored. I make a big pot of chili when I'm in the mood for these flavors.
YUM YUM YUM!!!! I forgot the lemon juice, and for the broth, I just used a combined total of 8 c. chicken broth to cook the beans in. Cooked ham and beans in crockpot alone for the first 4 hours, then added the rest for the next 4 hours since we don't like our veggies real mushy. It was PERFECT!!!! We are huge soup eaters and I have some good and not so good bean soups, but this is probably the best! I was a bit worried about all the tomatos and veg. juice turning this into a spaghetti like recipe, but it made a hearty stock with just a hint of tomato. I think all the other seasonings added to it are the perfect mix. This is absolutely a keeper!!!!!!!!
Oh my gosh this is the best ham and bean soup I've ever tasted. I couldn't find vegetable broth and so substituted water instead, and I used hot German mustard instead of Dijon since that's what I had on hand. This was the most flavorful bean soup I have ever had. You absolutely MUST try it.
This is defintely the BEST Bean and Ham soup recipe I have come across and a Great way to deal with Easter Ham leftovers. I followed the original recipe and then referred to the author's notes. I also used a traditional smoked ham not even the sweet spiral so I left out the tsp. of salt. Other than that, I followed the recipe to the letter and could not of been happier with it. Thank you.
Wonderful soup. YOU HAVE TO MAKE IT...if you like ham & bean soup. One reviewer had added brown sugar as I used to do. Totally unnecessary for our tastes. Great balance of flavours - definately not 'kitchen sink soup'. I understood that it made a lot but am now wishing I had made more. I promised 1/2 to my nephew & wife...that was before I made it :) There are many other recipes out there that take less time to make but I can't imagine any of them tasting quite so good. My hats off to the chef. Thanks for sharing!
Great soup, but it makes a HUGE pot. I read the previous reviews indicating that it was a big pot, but I didn't fully appreciate how big until I made this. I started in my slow cooker (that I think is pretty big) and had to move the soup to my largest stockpot because I ran out of room. Since I ran out of room in the slow cooker I also ran out of time to cook it in the evening and had to cook it for a couple of hours in the evening, put it in the fridge and then finish cooking it the next day. It still turned out great! Definitely the best ham and bean soup I've made. Thank you for the recipe!
Very good indeed! I've been making bean soup for so many years now that it just comes naturally. I have no recipe to follow; I just "wing it" and know exactly what and how much to put in every time. But then I got to browsing this site and came across this recipe... I found it interesting for 2 reasons. First, the canned tomatoes, (I'd never added tomatoes to mine), and second, the Dijon mustard sounded intriguing as well. I've made this a few times now and let me tell you, the tomato and mustard flavors enhance this soup wonderfully. It has more "depth" or a "layering" of flavors. I've made it with Dijon, but also I used dry mustard once with great results. A friend of mine said this was the absolute best bean soup she'd ever tasted. I must agree!!!
My first bean soup - incredible. To cut down on the fat I used my Aunt's technique.... make the ham broth by boiling the ham bone and water (fill water to just cover the bone) for 4 hours to create a yummy broth (I yielded so much liquid that I barely needed any chicken broth). REFRIGERATE overnight, then skim the fat the next day. Next day, reheat, remove the bone, strain all the bits. This recipe called for 10 cups of broth so I used all my ham broth (@ 6 cups), the vegetable broth and then the chicken broth to make the 10 cups required. Then follow the recipe and add all the ingredients as stated and cook the soup/stew for max 2.5 hours (assuming you soaked your beans overnight too). This made enough for one meal and filled two large mason jars for the freezer :).
This is the absolute PERFECT ham and bean soup recipe. I've made a few times and like some of my tweaks. I use a 24 oz. bean mixture. Gourmet grocery stores are the best place to find these. Highly recommend using a ham bone from a honey baked ham. I use 2-8 oz. packages of pre-cubed ham. I also alter the liquid in the recipe in order to make this a slow cooker meal. I only use 2 cups of veggie broth and 3 cups of chicken broth. I cook on LOW in a large slow cooker for 8 hours, removing the ham bone after 6 hours. This makes a hearty Sunday meal (complete with corn bread) and plenty of leftovers for the week.
Great Recipe. Made it this weekend with a ham bone and meat we had left over from last week. A couple of thoughts, leave out about half of your ham till the last hour or so to help the meat retain it's flavor. I also took out about 3 ladels of the beans and put them in a blender, and then added back to add some additional body to the soup. Also added about 2 cups of diced potatoes to the recipe. Kids even loved it.
Delicious!! I would double the beans next time though. I could hardly find them in the soup.
Truly one of the best soups I've ever had! So flavorful and filling. Also very inexspensive. I made it with left overs, and I was able to freeze some for another day. Definately a recipe to try!
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...
This was absolutely wonderful! It had great flavor and smelled great as I was cooking it all day. Both my husband and 4 yr old loved it too. Kim/Aurora, IL
I am rarely steered wrong by reviews here and, as such, I rarely write bad reviews. This is, however, one of those rare times. I am completely disappointed in this recipe. To summarize: if you are looking for a traditional 'comfort food' type of Bean Soup, keep looking -- this is not it. This should be called "vegetable soup with beans and ham." I guess I thought the chicken stock, at 7 cups, would be the star broth flavor as it should be and the other liquid ingredients would simply add to the medley -- NOT the case. By the time I added the vegetable stock, tomatoes and v8 juice, of which I used less than called for and substituted the rest with chicken stock, I only needed a couple of cups of chicken stock. This is very much a vegetable soup. The ham flavor is non-existent and the beans, even though there are certainly more of them than any other vegetable, seem nothing more than a mere afterthought. Now, that all said...as a VEGETABLE SOUP it is ok and probably "good" if you like veg soup (I do not...I tolerate it.) It is flavorful with a hint of spiciness. Because of that, and that it was fairly easy to prepare, I gave it two stars instead of just one. Thank you for taking the time to post the recipe, and the flavor is ok for what it is (ie vegetable soup)...just was not what I was looking for. ETA: the next day the soup was more like a stew. I did place the rest in individual sized servings in the freezer for hubby - so thankfully, it won't go to waste.
We loved this soup! My in laws gave me their leftover Easter ham/bone, and my husband asked me to find a soup recipe with beans. Not being a bean lover, I had to seek one out and thankfully came across this winner. I made it just as is, though I ended up having to add more chicken broth as the day went on. And I have to say, again, as someone who is not a bean lover, my first taste sold me as well! This really is a hearty, delicious soup. And very easy, as long as you have plenty of time! Thank you for sharing!
It was edible, and for that I give it one star. All we could taste was the worcestershire sauce and the mustard. Like somebody took a perfectly good ham soup and poured vinegar into it. No thanks. Never again. I make soup often and this is the first time it has ever ended badly.
I have made many soups and learned through experience, add carrots celery and excess ham in last 45 minutes of cooking so vegetables aren't mush and ham wil stay in nice chunks
The title doesn't lie.....this IS the best bean and ham soup anyone in my family ever ate. WOW! all the ingredients came together in a wonderful melange of flavors. My only change was to only use 2 cups of the chicken stock. It was less soupy and more thick and hearty which is what we wanted. This is the definite "go to" recipe for ham bone usage. THANKS!
Absolutely the best tomatoe based ham and bean soup I have ever had let alone made. I would use less salt. Ham seemed to have had plenty. Great recipe. Will make regularly
Amazing ham/bean soup recipe! It did make a HUGE pot full but every bit got eaten up in a few days! I am making another pot as I type this and am looking so forward to dinner tonite! Thanks for sharing! One tip: I used more than one bag of the 15 beans and then after they were all cooked up, I took a good amount out and ran it through my blender before readding it to the soup. Makes a great thickening agent instead of flour! Mmmm 10 stars!!!
This really is an excellent soup - the only change I made was replacing half of the stock with plain water, figuring the hambone would add plenty of flavor, and it did! This soup is perfectly spicy - will make again the next time I have a hambone. Be forewarned, this is a LOT of soup. Luckily I started with a 10 quart stockpot - this soup was at the 6 quart line before removing the hambone.
I followed the directions and didn't substitute anything, I made the recipe just as stated and I didn't like it at all. My husband however loved it. I would probably try and make the soup again but would probably leave out the Worcestershire sauce and the Dijon, to me those flavors just didn't belong with ham or beans.
My family loved this recipe. I halved most of the ingredients (no celery) and made it on the crockpot. As someone else suggested, I used 3 cups of low sodium chicken broth, 2 cups of vegetable broth, plus the vegetable juice. Since it filled my crock pot, it took about 10 hours. Next time I will double the ham. No salt was needed & only 1 bay leaf. It was all gone so next evening I used the same liquids and seasonings but used only chickpeas. I also added 4 links of chopped Spanish chorizo, 1 chopped smoked pork chop & 1-1/4 cup of spiral ham. I no longer had the ham bone and it still turned delicious! Thanks for sharing this recipe!
Very good I tasted it to start with after about an hour and thought it was going to be horrible but after 5 hours it tasted very good....will make again!
Really good. Mine turned out really thick - which is fine. Soaking the beans really helps. Somewhat time consuming (I simmered mine ALL DAY!) but delicious. Thanks for sharing.
Believe the reviews ... I made this for family and friends and they went back for seconds, thirds, fourths! I followed the recipe except 1) didn't soak beans overnight - I boiled them until they got a little soft (about one hour) and 2) I cooked in the slow cooker instead of on stove. Turned out delicious!
this soup has amazing flavor. Give it a try. I halved this recipe because of reviews mentioning the "vat" of soup. All I had was dried pinto beans on hand, so I used those. I brought them to boil for 5 minutes and then turned them off and soaked them overnight. The next day, I just threw everything into the crockpot. I have an extra large oval crockpot and the halved recipe filled it up. I cooked it on low for 8 hours then pulled out the bone and man oh man. I don't know what I expected, but it was awesome. Don't skimp on the worcheshire and dijon, both really add to the flavor of the broth. I use many recipes from websites, but have few keepers. This is a keeper.
Wait for it! This soup does not taste "right" to me unitl it has been cooking about 7 hours. After that it just gets better and better. I like to substitute about 1/2 cup fresh parsley for the dried. I added 2 med potatoes a couple of times and worked great. Kids love it and never a drop goes to waste.
This is the second time I am making this wonderful soup. The first time I made it I ate four bowls before the day was over. I do believe that it is the very best soup I've ever tasted. And I made it myself!!! I did not tweak the recipe.
I really love the levels of flavor with the Dijon, lemon, and Worcestershire.
This is a great soup. I have made it four times and the only change is that I use spicy V8 instead of regular. It makes a ton and is great left over as well. I read some of the reviews that gave it 3 stars or less. The only thing I can figure is they don't know how to follow a recipe correctly, don't like a lot of taste, or are afraid of some ingredients. Some of the reviews are comical. This is a great soup with a lot of flavors. Give it a try.
The dijon and worchestershre are brilliant. Mine is not even done cooking and the broth is wonderful. I only used on kind of bean though, great northern, all I had on hand. I halved the recipe and it still made a good sized pot.
I tried this recipe for the first time. I don't usually serve something I haven't made before to company, but I did today. We all agreed it was very tasty, but the company just kept saying, ummm, a few minutes later, ummm. It was perfect for today because it's really cold and snowy outside. The only addition I made to the recipe was to add garlic. I had no vegetable broth, so I just used my own homemade chicken stock for both the vegetable and chicken stock. I DID do some things differently as far as how the ingredients were added. I though that cooking all the veggies from the beginning and for so long a time would result in mushy veggies. So, in order to flavor the beans, I sacrificed one stalk of celery and a carrot at the beginning and added the rest about 45 minutes before the end of the cooking time, which, by the way, did not take 8 hours. I think it was around 3-4 hours. I had soaked my beans for about a day and a half. We live at a high elevation and you just can't use shortcut methods up here. When I finished cooking the soup yesterday I have to admit that I wasn't thrilled with the taste. However, after sitting in the fridge all night, it was wonderful today! We like things spicy, but this was just the right amount of chili powder. It wasn't overwhelming. I'll definitely be making this again!
Enjoyed playing with this reccipe. Loved the flavor and texture of everything. It amazing as it cooks all day idea's to add develop. This time I added chopped fennel 1 1/2 cups. , used my ham bone from easter spiral ham, more than enough ham for soup, added some spinach but would love to add other greens in the future. Wonderful aroma's great texture and flavor.
Excellent - and even better the next day! We served it over jasmine rice. Delicious!
Exceptional soup that bursts with flavor. Most people ask for the recipe after having eaten a bowl. This one you can't lose on. Listen to the remarks about using low sodium ingrediants. If you don't it will come out a bit too salty.
Loved it! It a new spin on a traditional dish. Try it as is. I know people omitted stuff because it didn't sound good, but be brave. Today I am preparing to make the soup again.
I made this pretty much as stated in the recipe with minor unremarkable changes. Very good soup that I will be making again. Because I knew this would be a large batch of soup, (and my ham bone was still frozen) I put the ham bone in the crock pot the night before. In the morning I removed the bone making more space for the rest of the ingredients.
Very tasty! Not the bland ham and navy beans I remember from my youth... Served with cornbread muffins for dinner and was happy to have leftovers for lunch the next day ;) Great way to use Easter ham leftovers!
This soup is DELICIOUS! Followed recipe with one slight exception. The small packets of diced ham I thought I had in the freezer turned out to be diced bacon. I used the bone from my spiral ham and two of the small packets of bacon. I also turned the stove off after five hours because the beans were going to be nothing but mush if it cooked the entire ten hours. But those two issues aside, this soup is just wonderful! Very rich flavor. This one is going to be typed up on a card and placed in the favorites notebook!
Great soup! I used a pressure cooker to make this because I only had a couple of hours before suppertime. First, I pressure cooked the soaked beans for 4 minutes (I did it in 2 batches due to the recommended capacity of my pressure cooker when cooking beans). Next, I added the rest of the ingredients (except the chicken broth and salt) and pressure cooked again - this took 20-25 minutes under pressure, but you could vary it depending on how soft you like your beans and veggies. After it was done, I added an extra cup of vegetable stock to dilute it down a little bit. I only used half the onion and used spicy hot low sodium V8 - it made it nice and zippy! I never did add the chicken broth or the salt. Next time I might try omitting the diced tomatoes as well - they were very good, but I think it might help keep the focus on the beans and ham if they were left out. All in all, awesome soup and a versatile recipe! Thanks for sharing.
Fantastic bean and ham soup! Very well-balanced savory flavor. Watch out for bones, though! After such a long simmer everything really breaks down and we had a few small bone chunks that could have been mistaken for a large chunk of ham. I used one carton of unsalted chicken stock, one regular chicken stock, and one vegetable stock. I didn't have vegetable juice or dijon mustard, but my ham had a spicy mustard glaze.
Out of this world, not your traditional ham and bean soup. This is packed with flavor. We sub canned canelli beans for pack beans and used all chick broth. Give this a try, it will spark your taste buds
Very good! Loved by all (quite a statement that my 9-year-old-hates-all-food-son even asked for seconds). Made it just as written except for regular chicken broth from the pantry (vs. low sodium). It was a bit salty so using the low sodium would help. I did also add more beans. (If I can sneak 'em into my family - I'll do it!) It was good eats on an unexpectedly snowy winter day.
I am so impressed! I followed the recipe as written and this was the best ham and bean soup I have ever had. I added dumplings at the very end by dropping cut up bits of refridgerated biscuit dough in the boiling soup. The kids insisted on this favorite ham and bean soup topping. I will never use another recipe for Ham and Beans. This is a FAVORITE!
This soup was really good! My kids & husband did not look on it all too kindly, knowing it was "bean soup", but they all gave it a thumbs up. I prepared it exactly as described, including BenevolentEmpress' additional notes in the review section & it turned out wonderfully. This recipe made LOTS of soup, too. I fed my family of 4 & have enough soup for 3 more dinners (which I froze)! This will be my go to recipe when I have leftover ham & a hambone!
8 hours and the beans are gone. Soup is good after 3 hours, then turn off or you will not have beans.
The BEST bean soup recipe I've ever had, I followed the recipe as written except that I used a crock pot - thumbs up from all of our very picky family members! The person who complained about the chili flavor was way off, this does not taste "southwestern" but, rather, has a more hearty flavor than a plain bean soup. I honestly didn't taste the chili powder, it was not obvious at all. The broth was full flavored & amazing!!! I love the addition of the V8, it really made the soup! I have made many bean soups over the years & this recipe is a keeper!
Very good! Made as stated, except I forgot the V8. Everyone loved it.
it was really good. I was disturbed to read that someone else (who posted in the review section here) claims to be the real author of this recipe. I followed her directions which were very close to these. The soup was very good. I did not cook the beans for a half hour and just simmered it for several hours. 8 was way too long. I will make it again.
The best ham based soup that I have ever had!
My family truly enjoyed this soup. Lots of flavor w/ a bit of spice. Taste before you add salt, as V8, ham and broth gave it plenty of saltiness for us. I made this in about 4 hours without having soaked beans overnight. I'm not sure why you'd need the all-day cook time as written.
Oh my gosh!!! This soup was unbelievable, we all loved it and can't wait for more. This is the grown-up version of Campbells Bean and Bacon soup - I was so surprised! This is a real keeper. The only change I made to the soup was I only used white beans, not the 15 bean mixture and it didn't need salt after it was cooked. (Don't put the salt in before it cooks or you will have hard, crunchy carrots.)
Certainly the best lima bean soup I have ever made. Followed the recipe fairly closely but didn't add quite as much liquid as called for but it is truly a flavorful, hearty soup. With a big pan of cornbread and butter it is a great meal. Thank you for your recipe.
very good soup.... not the traditional "bean soup" we're used to in PA, but all in all great taste. i followed the directions exactly. everyone liked it.
I followed the recipe exactly and we loved it!
Was rather skeptical since I'm not particularly a fan of beans or tomato based soup. I was even more skeptical as I smelled it cooking but the end result is unbelievable. The flavors come together and it is now one of my favorites!
I LOVE BEANS, I LOVE HAM in BEANS too. BUT I did not care for this recipe. I made it the way it said. My husband and I are both HUGE soup eaters of all kinds and NOT PICKY eaters either. But I'm telling you we did not care for this recipe. We don't like to waste food either, so we ate it. But man we did not care for this recipe.
Didn't follow to the letter but, wow, the best bean soup I've ever had. Since I'm on a diet I omitted the cubed ham (did use the ham bone) and used chicken bullion instead of vegetable & chicken broth, so it is very healthy, full of protein, low in fat. Excellent!
I made this today, used all the ingredients specified, except I did not use dry beans. I used Randall's Pinto Beans, already prepared. This soup turned out perfect! I will make it again and again.
This was a fabulous recipe...I tweaked it a bit by sauteing my veggies with some of the ham fat...then used chicken bouillion w/water instead of broth...and it came out incredible...I definite must try!!
This soup has exceptional flavour. I took a chance on it; I tripled the recipe and took to a soup lunch to serve 30 people. It got rave reviews. I will now make it for my own family quite often.
4.5 stars. I've never met the perfect bean/ham soup but this one is the best so far. Better than my old standby too, which was quite good. It's even better the next day! This one stays in my recipe box.
Mine looks more red then the photo shows but the flavor is awesome! I used the spicy V8 for the juice and added a large can of mushrooms....Thank you very much this is a great Ham & Bean recipe!
This wasn't BAD, but I would not make it again. It was far more tomatoey than any bean soup I've ever had and certainly not what we were expecting. Overall opinion: tastes like watered-down barbeque sauce with chunks of meat and veggies. Not worth the time or ingredients.
Read lots of rave reviews and you know what? This IS the best bean soup ever -- my family and guests raved on and on about it. It's hearty enough for a winter meal, and it's anything but bland!
Awesome! Very good flavor! I've probably made this soup 20 times already!!
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.
Very Disappionted. The chili powder, worcestershire and mustard totally dominated the flavor of the ham, the tomatoes didnt help either. But I have to say my husband loved it.
Really flavorful ...delicious soup! I added a little more ham , a larger can of diced tomatoes & didn't have an onion so I used onion powder...no other changes. Can't stand mustard but used it anyway.....the flavors really compliment eachother. I will make this again, for sure.
Made this recipe today. Used the ham bone with abundant ham still on the bone. I thought 8 hours was a bit long to cook. I tested and thought the soup was done after about 5 hours. I did not want the carrots and celery to over-cook into soft mush. Flavor profile is excellent, I would not change anything.
This brings bean and ham soup to a whole new level. The best ever! I didn't have any celery, so I used celery flakes. I also didn't have vegetable broth, so I added a little extra chicken broth and water. I used more chili powder than the recipe called for because I'm a real chili lover. Also added a bit of brown sugar. This is a great recipe to "tweak" to your definition of perfection!
Best ham and bean soup I've ever had. I won't make it any differently then I did. I didn't have veg stock so I used chicken. All I had on hand but with the HUGE hambone I slowcooked for 6 hours with it before I removed it an added the carrots, onion, and celery it was awesome! I only cooked the veggies for about 2 hrs as we like them not so mushy. Excellent. Only the 3rd time I've ever tried ham and beans in my life and this one is the keeper. Oh! No tomatoes on hand so I added about 12 ounces of V8 spicy to the receipe.
I could give it more stars if this soup was not called bean and ham soup although it did in fact have both. You could also call it vegetable soup. Plus after so many hours of simmering I could not see one bean intact. But after all of the work and time invested I tried it and it was good. I would not serve it with corn bread as most do with "normal" ham and bean soup. I'm really not knocking the receipt or soup but I would put it in a different category. Maybe preface the receipt with "not your Mom's usual". P.S. I did not tweak the receipt and maybe most people don't serve corn bread with ham and bean soup. But anyway thanks BenevolentEmpress
Would not make again
This is a great soup. I cooked my ham bone in water and vegetable broth, enough so the bone was covered, adding 2 onions and a few stalks of celery and bay leaf for 2 hrs. I strained the broth, then added the rest of the ingredients and some more chopped onion and celery and the beans. I simmered until beans were done. I added quite a bit of ham, so it will make a meal by itself. The seasonings are what makes this so good. Thank you for the best ham and bean soup EVER!
This recipe is wonderful. I also used the leftover spiral ham from Christmas and the ham bone. I am so excited to find such a great recipe. Thank You! I will be adding this to my keepers.
I tried to make in crock pot but there was too much. I didn't have a ham bone so I used 3 ham hocks. I used hot and spicy V8 juice and fire roasted tomatoes to give some heat. I used regular mustard and I added about 3 tablespoon Vegetable seasonings (dried spices). I didn't put the salt in because I figured the chicken broth already made enough salt. This made a great ham and bean soup. It made a tangy broth. I simmered for about 6 hours and it was ready. I have plenty for leftover lunches, I will make again
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.
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!
This bean soup has a wonderful flavor and is very filling. The whole family likes this! 5 stars - a keeper!
I don't usually like bean soup, but this was fantastic! For the ham bone, I used a 2-lb package of smoked pork hocks, then followed the recipe just as written. Even my kids liked it!
We are still raving about this soup! It rivals a dish fit for a King. I only had white beans and i loved how they 'popped out' of the soup. The seasonings were absolutely perfect.
Excellent hearty soup. Not the traditional ham & bean soup. I was afraid that the chili powder would be too much, but it was fine. The various ingrediants give the broth a layer flavor. I made this recipe exactly as listed and it turned out perfect. I makes A LOT of soup so be prepared to freeze some and give some away. We'll definitely be making this one again the next time we have ham.
Excellent--thanks for sharing! My husband and I loved it. Even better the next day!
This was wonderful! Great flavor and consistency. Just a few notes: 1) add a Tbsp of baking soda when boiling the beans for 30 minutes. This makes the beans more porous and reduces the cooking time by hours. 2) Combine the vegetable juice and spices the night before and store them in the fridge. Reduces work and the flavors combine better. 3) After bringing to a boil with seasonings, I transferred to a slow cooker on High. It was done in 8 hours.
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!
Delish! Didn't have the ham hock and only used homemade vegetable stock and thyme for depth. Omitted the tomatoes and added shredded Swiss chard at the end. The soup was so creamy and soothing.
I was really pleased with how this soup turned out! I did a few things differently ( just for the sake of using what I had). Instead of using a 14 oz can of diced tomatoes and 12 oz of vegetable juice, I just used a 28 oz can of diced tomatoes including the juice in the can. I substituted soy sauce for the Worcestershire. Finally, I used pork butt which included a bone and then a big hunk of ham ( courtesy of my boyfriend's mom:) chopping it up after it had defrosted in the soup for a couple of hours. I didn't read ahead and realize the soup had to cook for 8 hours, plus . So I ended up cooking it for about 4, putting it outside in the snow for about an hour (not my idea) to cool down, the putting it in the fridge. We pulled it out the next night, simmered it for another 3 hours or so, and then had a great meal. Next time, I'll use the crock pot. Not just for the time, but for the volume too...... My soup pot was filled to the brim and I didn't use at least half of the chicken broth because of that. Thanks for a great receipe!
Fantastic, I love it and also tweaked it. 1. I doubled this recipe. I had a large ham bone and ended up with 11 pounds of ham that I had to dice. 2. I cooked my soup for 24 hours. The first eight uncovered, the last 16 covered. It took eight hours just to be able to bend the ham so I could cover it. :-) 3. I left the bone in about 20 hours. 4. I used a 20qt. stock pot
Incredible Soup!! I added a whole lemon instead. Soup makes allot!! But truly an excellent recipe!!
This was BY FAR the best ham and beans I've ever had. At my 91 year old mothers insistence, I added a few slices of bacon. I had to skim some fat when it was done, but the bacon added just enough salt that I didn't need to add any extra. I'll be using this recipe from now on!
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.
This is the best! I substituted turkey ham for the turkey and is was still outstanding. Definitely a keeper.