Perhaps I really adjusted this recipe but I really didn't think this soup was that bland. I used Cajun Seasoning instead of Creole seasoning--what I had in the house. I don't have chicken bullion granules; what I do have are bullion cubes so I used 1 can of chicken broth and 4 cups water with 4 bullion cubes. I know that ups the sodium but the last time I checked it was a cup of water to a cube. At any rate I also added onions and garlic--I don't know how to cook without garlic. I popped this in the crock pot using peas and celery instead of carrots since I didn't have those either and hubs added chicken later on. It turned out rather spicy and flavorful and he keeps gobbling it up. Thanks for the recipe!
I keep taking another bite because I'm surprised at the lack of flavor in this soup. It smells much more flavorful than it actually is. I followed the recipe though I did add sweet corn onion and a bit of ham base hoping to increase the flavor intensity. It didn't work.
I did not care for this recipe.
This soup is excellent! I love spicy foods and found this perfect. My husband loved it too. I made the following tweaks added some chopped up ham added one can Rotel doubled the chicken boullon added peas and corn. I also omitted the can of tomato paste. I think my hubby is going to be begging for this every time I make a ham from now on.
The family enjoyed it. It was a nice change from the ham and beans I usually fix.
i added northern beans diced tomatoes peas onions garlic did not use the creole seasoning instead i added cayenne pepper. great recipe
Like the OP, my husband will not eat beans in any way, shape, or form, so I was excited to find this recipe as I did not want my Easter ham bone to go to waste. I'm giving this 4 stars because there is something "flat" about the flavor. It's not that it's bland, just missing something to give it depth. I was so pleased on how the ham bone came out clean and all that great meat was "saved". My husband, not much a soup eater, really enjoyed it (smelling it cook all afternoon whets the appetite for sure). I made it again using some smoked bbq pork butt bones we had left over and he enjoyed that very much as well. It's a definite keeper, I'll just keep playing with the seasoning to attempt to get more fullness out of the flavor. (Going to try cayenne and fresh ground pepper to start).
I will add a note about "saltiness", the first time I made this I about ruined it, it was SO salty. I will not blame the recipe as the mistakes were mostly my own. I made some substitutions , not having the right bullion, and then not realizing that the first ingredient of my Creole seasoning is salt. I mention just in case anyone else it substituting - ham is already salty, check your salt sources and be VERY conservative if you are adapting.
