An ancient family recipe...best cooked in a slow cooker. The longer it cooks, the better it tastes.
This was some SERIOUSLY tasty ham & beans!! I made it twice and the first time was a bit bland so the second time I took some other reviewers suggestions and used chicken broth instead of water (I used 2 cans) and put in 2 bay leaves. It was HEAVENLY. I couldn't get enough. I used a small turkey ham to cut back on cals/fat and it was delish. YUMMO!
Read MoreI used chicken broth instead of water like some of the others recommended. Hubby said it was good, it was a little different than we were use to. I would make again, but leaving the potatoes out.
Read MoreThis was some SERIOUSLY tasty ham & beans!! I made it twice and the first time was a bit bland so the second time I took some other reviewers suggestions and used chicken broth instead of water (I used 2 cans) and put in 2 bay leaves. It was HEAVENLY. I couldn't get enough. I used a small turkey ham to cut back on cals/fat and it was delish. YUMMO!
As suggested by other reviewers, I jazzed mine up a bit, for fear of it being too bland. I added 7 cups of water, 3 medium sized ham hocks, along with the 2 cups cubed ham, 2 bay leaves, 1 Tbsp salt, 1 tsp pepper, 4 chicken bouillon cubes, and the leaves from the celery. I let it cook on high in my crock pot for 10 hours. I wished I could have let it cook on low for 18 hours or so as some reviewers suggested, but I just didn’t have the time. Luckily, I didn’t matter! Yummy! (Only a little salty – next time I’ll add only 1 tsp of salt with the ham hocks) It went great with some Jiffy cornbread, and passed the boyfriend test with flying colors! (He said it was BETTER than mom used to make!) I’m giving the recipe 3 stars due to the lack of spices. However the reviewers get 5 stars because I don’t think it would have been nearly as good without their recommendations. Overall it averages out at four stars.
I did not soak the beans at all, just rinsed them and then put them in the crock-pot and they turned out soft and creamy. I did take the suggestions from other reviewers and added 2 bay leaves to the pot and I added about a teaspoon of salt but I think it could have used even more.I was afraid of over-salting since I used 2 ham steaks for the ham and those tend to be salty. Next time I try this I think I might try substituting chicken broth for the water for a little extra flavor. Overall a good recipe.
I have been married for almost forty years and I am still a lousy cook. I'm good with machines, though. This recipe was seriously delicious and easy enough for a recipe challenged person like me. I followed the recipe, but used variations suggested by others. I used one of those container thingies of chicken broth, one teaspoon of pepper and two bay leaves. Where have you been all my married life, Grandma B?? So good and so easy.
My family loved this soup! I used small white beans with 7 cups water. I added 2 bay leaves, 1 tsp salt and 1/2 tsp of pepper. I kept it on high for 2 hours and on low for 8 1/2 hours. I will definitely make this again with only one change. I will use 1 tablespoon of salt and 1 tsp of pepper.
Fantastic! This was the first time I made ham & bean soup - was a little hesitant at first by the looks of it but it turned out great & my boyfriend loved it too. I used great northern beans,eliminated the carrots & cut up everything the night before (except for potatoes) & put it all in my slow cooker in the morning (except for potatoes)with 7 cups water. I added 2 bay leaves & salt/pepper. At noon I cut up (3) potatoes, boiled for about 5 minutes then added to soup. I kept it on high all day & turned down to low the last couple hours. I will definitely make this again!
This soup was fantastic! The only thing I did different was to substitute chicken broth instead of the water. (My husband doesn't like sage, so that addition would be a personal choice.) We had two meals from it (the two of us); I sent my mom a jar (she loved it also); and my husband took the remainder to work where there have been numerous recipe requests. He is a fireman and if they gave it a "thumbs up"--you know it's good!
Very good bean soup! I used a left-over ham bone and added a can of chicken broth and two extra bay leaves. Next time, I'll use a few extra potatoes as they give the soup an extra-nice touch. Until now, my bean soup has been mediocre at best...thanks for a great recipe!
A great tasting soup plus it is super easy. I cooked mine about 14 hours in the crock pot to get the beans really soft and the soup thick. I thought about adding a ham hock but didn't, deciding it would only add more fat. The flavor of the soup was great without it. I did add a few teaspoons of ham soup base.
This was really good comfort food and I served it over cornbread (the store mixes). I followed others advice and added 1 tbsp of pepper and 1 tsp salt and two bay leaves. I actually did this only 1.5 hours before it was ready b/c I tasted it and thought it was bland, and then read the suggestions. It turned out tasty, but alil thick. Next time I will add 7 C of water like some previous suggestions.
I love you, Renee and your Grandma B! This recipe is an awesome base for my tweaking and I will be making this again in the not-too-distant future. For those out there who found the soup too greasy, salty or bland, here are some tips to help you along the way. 1)Don't use a ham hock, which tends to be too salty. Use a bone-in ham steak. 2)Sautee your ham to draw out those yummy juices and sugars. 3)Sautee your mirepoix in E.V.O.O., seasoning salt and Mrs. Dash. 4)Use 4C broth, 4C water and add a wee bit more salt and Mrs. Dash 5)Ham bone and 2 bay leaves in soup. VERY integral. I hope these tips are useful. Drop me a line if they are...bon appetit!!
I used chicken broth instead of water like some of the others recommended. Hubby said it was good, it was a little different than we were use to. I would make again, but leaving the potatoes out.
I have a family of four and wanted to make a double batch so I could freeze half so I doubled this recipe and put half in the crockpot and half in my heavy pot. It came out MUCH better in the pot. I even ended up transferring the crockpot batch to the pot to get it to a creamy consistency. With half the double batch we were able to eat twice and have some leftovers still. I used 1 quart of chicken stock total, so about 2 cups in each batch. Then I covered with water and added 1 bouillon cube to each batch. I also added one bay leaf to each and 1 tsp. salt & pepper to each. I bought a pack of ham hocks after reading some reviews. It came with 4 in there, I used 2 in each. This was big mistake. It came out WAY to greasy ( and I think the flavor was probably to much also). Next time I am just going to use ham pieces like the author originally intended ;) The only other changes I made was that I used half navy beans and half great northern (that's what I had). I still ended up cooking the soup all day because I have yet to eat a soup that does not taste better being simmered for several hours. I thought the taste was good but I will give another review when I have tried it with ham pieces.
Very good soup. Used others suggestions to add flavor. Cooked on low for 18 hrs. Pureed 2 cups of the mixture and added back in to thicken it up. Very easy recipe. Thanks!
This was a hit. Cheap, easy and makes alot. My crock pot was filled to the top. Should be served with warm crusty bread for dunking! I will definitely add this to my soup rotation this winter. I used ham shanks instead of chopped ham. They cost around $1 and add more flavor to the soup. Plus you do get a little bit of meat to shred into the soup. I don't want potatoes in my bean soup so I omitted them but added a clove of minced garlic and some worcestershire sauce (saw that in another recipe). It did need a little salt which I added at the end of the cooking time after tasting the soup.
I love this one. I subbed half of the water with chicken broth as recommended by others and I also added a ham hock. I season mine with parsley flakes, garlic salt, and pepper, all to taste. Maybe a teaspoon of each? I never measure. I add in bay leaves as well (2-3). Fantastic comfort food. Serve with fresh warmed french bread and butter. MMMmmm. Great comfort food dish. I've made it also with pinto beans which is also very tasty, but admittedly, those cause more, um, well issues! lol Enjoy this dish! I have made it many times. My family loves it.
Anything that I can get my 2 year old to have 3 helpings of, gets 5 stars! I too added a ham hock and some extra salt. The results were FAB! My husbnad enjoyed it over his cornbread. Definatley will keep this recipe on hand!
Excellent and easy! I quick cooked the beans and threw everything in the crock pot. I also used homemade chicken stock instead of water and it only needed a little salt at the end.
Solid recipe. I knew plain water would disappoint but instead of using cans of broth like other reviewers, I just threw in some chicken bouillon powder. This is a good recipe. I had never used navy beans before. After hours of cooking, I used an immersion blender to blend a lot of it which makes it creamier. But I did this before adding the ham. I had an extra red pepper lying around so I chopped it and threw it in. I think it made a nice color and flavor contrast. Really good!
Not very good. Too much going on for bean soup for us. Everything sounded great, but didn't come together very well.
Wonderful taste and very easy! I added a ham hock and more salt based on the other reviews. I also added sliced carrots instead of shredded. We served over cornbread. This was a big hit in my house. It turned out very creamy. Wonderful dish for a cold night!
I don't know which is better -- this excellent soup or the AROMA of this soup cooking. In my version, I used Great Northern and lima beans, added more of the specified vegetables (except the potato which I left out), used chicken stock as the cooking broth (not soaking) added garlic, thyme, bay leaf, parsley, and a can of partially drained diced tomatoes. Also, I simmered mine on the stovetop; done in about 3-4 hours.
Overall I was very pleased with this recipe, although the first time I made it I took some users advice to add chicken broth instead of water, and I found mine entirely too salty, even with the broth watered down! I'd recommend to wait and see if it needs any additional seasoning first.
Beautifully simplistic recipe. I will make this again. The only reason I didn't give it 5 stars was that it was a touch too bland for me. Next time, I will try adding something to spice it up just a little bit.
Made it for the 2nd time. Used 1 lb of mixed beans again instead of navy beans and this time I steamed a cottage roll and used the ham broth and cubed cottage roll meat Result was fabulous.
This soup is really good. I cooked mine a little longer (about 3 hours) than instructed, added some extra salt & pepper, a couple teaspoons of minced garlic and a couple of bay leaves. It was fabulous. My 8 year-old son loved it.
My husband and I love this soup. We had so much leftovers that we froze it and ate it a month later and it still tasted wonderful.
Mike and Colby really liked this we ate it in one sitting! I did make it in the crock pot.
This was a great recipe to use for the bag of Bean Soup Mix I had. I am trying to incorporate more beans in our diets to cut back on the red meat in our diets and this was a pleasant change. I pretty much followed the recipe as written but incorporated a few more things that I had on hand.... Instead of diced tomatoes as others had suggested I put in the remaining part of tomatoe sauce that I had in jar in refrigerator. I also added some Sazon, Sofrito, Ham seasoning, I used chicken broth also.. and about 1- 2 cups chopped turkey ham and of course the potatoes. I served with my homemade cornbread and viola dinner! It was a great hit my husband loved it. However I did not cook in crock pot I cooked in a big soup pot all day..... I made Sat and today is MOnday and there isn't even enough left to freeze!!! This is a great recipe for me as I love Soups!! Thanx for Sharing Grandma B!
I used chicken broth as others had noted some bland flavor. It came out very good.
This is so easy. Better two days later. We used cubed ham, it isd had been from a ham bone it would have been a 5 star winner. Loved it.
This was fantastic! I used Great White beans (they turned out so creamy!) and added 7 cups of water. This was a real family pleaser.
This was great! I was so pleasantly surprised. I've never had bean soup that I liked before, but my boyfriend asked me to make it for him sometime. I made a couple of changes (added a bay leaf and garlic, left out the potatoes), and it was delicious.
Excellent BUT....This will be very bland soup without some help. I made with chicken stock vs water and I added per reviews: bay leaves, salt,pepper, garlic, liquid smoke and thyme and it was still pretty bland. So I put in about a pound of ham slice with bone and cooked another 4 hours or so in the slow cooker. Now ya got something! Better yet the next day and thereafter of course.
I followed the recipe exactly and thought there were too many beans. Next time I'd cut the amount of beans in half. The soup had a nice flavor in the end.
Absolutely delicious!! I did as others and used chicken broth, salt and pepper, and 2 bay leaves. It tastes even better the second day. So easy too!
I found this soup to be very bland, I added chicken boullion and then later added a ham hock to let it cook another several hours to add flavor.
this was delicious! I can't wait to make it again. I did take some recommendations from other users and added salt, pepper, bay leaves and chicken stock. I didn't have ham and used a smoked sausage instead with great success. So comforting and satisfying!
I followed the suggestion to add 2 bay leaves and 1/2 Tablespoon of salt and 1 teaspoon of pepper. I also didn't soak the beans over night. I did just for an hour and then rinsed and added the ingredients. I also used 4 cups of ham broth from when I cooked the ham. Ooooooh so delicious!
This is an excellent recipe. The only change I made was to add a ham shank instead of the cooked ham. It added a smokey flavor that was out of this world. I made the recipe a couple of days ago, and I'm still amazed...
not bad but next time i will wait to add the carrots and the potatoes and they were too soft for my taste.
I had a bag of mixed beans to use, and this recipe worked great. I did put a little chicken boullion in it, as well as a ham hock for a little more flavor after reading some of the reviews, I also like a little ditalini pasta... Very good soup!
Not bad. I did jazz it up by adding bullion cubes (4--I added a lot more water!), bay leaves, dried minced garlic, and pepper--partly bc I had turkey instead of ham. I didn't have potatoes but it was fine without, and I cooked it for a long time as others had suggested (18-20 hours). The only thing in the soup a little worse for wear was the turkey, so I'd suggest adding that later if you use turkey; the ham would probably be just fine. This was a very nice weeknight meal for when I didn't want to cook--told bf my dinner plan was soup and salad. He made the salad, I made this soup, and voila! Dinner. Thanks for the recipe.
It was very easy to make and very tasty. The only change I really made was I used one small can of chicken broth and I added a couple boullion cubes. Very good
This was so bland to my fiancé and me! I don't think I'll make it again, but if I do I'd follow the other reviewers' suggestions and use chicken broth instead of water. It just wasn't at all what I was hoping for.
Extremely bland, even after adding salt, pepper, thyme, bay leaves and season salt AND cooking it for close to 18 hours, I was extremely disappointed.
I took souper saras’ advice and added 4 chicken bouillon cubes ( or 4 tsp Chicken granules). I think that fact alone gave a bland soup a terrific flavor.I added 3 poor quality ham hocks that were all fat and bone. If you can find a good quality ham hock that might contrubute to a better flavor. My wife wouldn’t let me add milk to the batch like grandmother used to so I added milk to my bowl and kicked up the flavor another notch for my taste.
I add chicken bouillon to make it more flavorful, 3 cubes for the whole recipe. But this is a great recipe! Just like my grandmother in-laws, but I gave it four stars because it's just so much soup. It filled my 6 quart slow cooker! And after about 8 hours of cooking it started to get mushy. So my suggestion would be to spit the recipe in half and personally I don't want my beans and potatoes to be mush so 6-8 hours in the slow cooker is plenty long enough.
This was the best bean soup that I have had in a long time! I did alter it a bit, I didn't use carrots or celery because my kids won't eat it if they see carrots. I used another's suggestion of the 2 cans of chicken broth and instead of onions, I used 2 TBSP. of minced onions. It still gave the flavor, without the chunks of onion... kids won't eat it if there are onions! They LOVED it!!! I had so much that I took some to my neighbor and they said it was the best bean soup that they have had in a long time. Thanks for the recipe! I will be making this again!!!
We really enjoyed this soup. I eliminated the potatoes (didn't want the extra starch). I used some turkey gravy in place of some of the plain water and as I had no ham, I included a chopped up Oktoberfest sausage and turkey. I didn't add any of the herbs or spices others referred to. Maybe the gravy gave it the taste it needed. Nevertheless, this is a very forgiving recipe. It cooked in the crock pot for about 8-9hrs. Served with fresh baked rolls. I will certainly be making this again. Thanks to the poster - this was a really nice meal. And very INexpensive.
This is very similar to my family's recipe, we add a cup of ketchup.... Ads a little more tang!
This is fantastic! I used chicken broth instead of water. I can't believe this doesn't have more ratings! Even better the next day
I had some leftover ham from Christmas and decided to try this recipe. We loved, loved, loved this. I used canned navy beans instead of waiting to soak and soften navy beans and also omitted the celery since I do not like celery in soups that much. I also added a bit of flake salt, fresh ground pepper and 2 bay leaves. The flavor was just amazing and my husband told me that this was one of the best soups that I have ever made and we have been married for 32 years and I cook a lot! I did put everything in a crock pot and let it simmer for about 6 1/2 hours. Yummy!!! Make sure you add the bay leaves it really vamps up the taste. Oops, forgot to mention that I also used vegetable broth instead of plain water. Great soup will be making this one again!!
Delish! I have been adding 2 cans chicken broth & 2 bay leaves every time, and also garlic powder when I remember. (We make this at least once every 6 weeks- more in the cold months.)
With the changes that other reviewers suggested, this would be a 5+. I halved the recipe using 3.5 cups chicken broth, 1/2 teaspoon smoke flavoring, 2 bay leaves, a little salt & pepper, and two cloves of smashed garlic. I also subbed three green onions for what would have been the half of a regular onion for my half recipe, and it turned out beautifully. Thank you for a great starter recipe!!
My very finicky 5 year old has repeated all evening, "Mommy! This is my favorite soup in the whole world!" He even wanted more after dessert. So I gotta give it a 5. I didn't have any ham, so used a slab of salt pork and a little bacon fat. However, I know that the ham would've made it much more flavorful. But kids love simple foods and this is a good healthy dinner. We served with a little bell pepper corn bread.
I wish I had a bigger crock pot--it was filled to the brim. I used a large can of chicken broth instead of water. Very good. I'll use any leftovers to make baked beans. Thanks for the great recipe and suggestions!
This recipe is fantastic! Have made this several times never disappoints....I use chicken broth instead of water and use 1 packet of Goya pork flavor gives that nice smoked ham flavor. Thank you so much for a recipe that is easy and my family loves.
Instead of long soaking of the beans: I rinsed, covered with water and brought to a boil(after soaking, rinse twice). As a other members recommended, I also added bay leaves and also chicken broth in place of the water. I used sliced baby carrots instead of shredded and lots of chopped, fresh flat leaf parsley and salt/freshly cracked pepper to taste. It was so good, I ate almost the entire batch myself in week's time!
This is absolutely fantastic. Made this for the 2nd time yesterday and it is definitely in the winter soup rotation. Based on others suggestions, I used a 1 quart box of Chicken Broth instead of the water, add a couple of bay leaves, salt/pepper, and a couple dashes of Liquid Smoke. Tastes even better the next day, and the next day.
I made this last night. Actually started it the night before at bedtime. My family ate every bit that was served including the kids. That is a definite plus. However, if I make this again it will be with a few changes. I used a small smoked ham equaling the amount requested which I think next time, I will add more. I also added two chicken bouillon cubes and 2 small bay leaves only because my first thought after reading the ingredients was "where are the spices?" I set it all night and let it cook through the day on low. When I came home, I mashed some of the beans and potatoes to make it more creamy. The result was better but everyone agreed that more ham would have enhanced the flavor. Not sure if I'll make again....maybe.
Growing up my mother always made soup or chili in the crock pot on Halloween and I've carried on the tradition ever since. I made this last year and we all loved it. I was a little leery about shredding the carrots and dicing all the rest of the vegetables. I was always taught to cut large chunks for the crock pot. I follow the directions as written and was glad I did. I will make this again this year for Halloween and can't wait!!
Pretty good recipe I think I would leave the bay leaf out its to over powering and takes away from some of the other flavors
My husband loves bean soup and this is the first time I was able to make it to his liking. With the leftovers I strained the liquid (saved for future use) and cooked down the beans until thick for burritos adding your favorite ingredients.
I've made this three times and really like my latest version. For the beans, I do a hot soak (boil for 5 minutes), soak first overnight then rinse every 6 hours over the next 24 hours or so. I use two quarts chicken stock, 2 bay leaves, 1 tsp rosemary, 3 tablespoons Knorr chicken bullion, 1 tsp black pepper, 1 tsp salt, and 2 tsp spiracha chili sauce for a little kick. I then cook in the crock pot low for 18 hours. It turns out a wonderful balance of flavors and seems even better after freezing for lunch at work. Admittedly, the elapsed prep time is a little long, but good things await those with patience. For those using a nutrition counter, 1 serving is 2 cups, the whole batch turns out to be about 16 cups the way I make it.
Good soup! I followed the recommendations of the other reviewers (broth and bay leaves). Since I cooked it a LONG time, it got very thick so I added about 4 more cups of broth. My husband likes stews so this was great for him.
Cooked for 12 hours (but not necessary). Came out like stew: thick and hearty. Used cooked/shredded smoked turkey and chopped turkey bacon instead of pork. Added about half chicken broth/water. Added fresh minced garlic. Seasoned w/ salt, pepper, cumin, cinnamon, ginger powder to taste. Be careful with cinnamon and ginger. Want smooth and savory, not bitter or spicy.
Very good. I did use chicken broth, garlic, 2 bay leaves and 1/2 tsp italian seasoning to add flavor. I simmered it all day in the crock pot on low then finished it up on the stove to thicken it up a little.
Excellent bean soup. Tried it, loved it. I did add a few drops of liquid smoke just for additional flavor. My family thoroughly enjoyed every drop. Thanks for the great recipe.
My husband stated this was the best bean soup he had ever eaten. I love the ease of preparation. I did add a ham hock for extra flavor.
As suggested by other reviewers I used 4 cups of chicken broth and 3 cups of water and bay leaves. Omitted the potatoes. Added seasonings--salt, pepper, garlic salt and about a TBSP of brown sugar--at the end so as not to toughen the beans during cooking. The brown sugar gave it that subtle sweet/smoky flavor that I associate with ham and bean soup. I also cooked the beans with a ham bone from a leftover spiral ham and added the cubed ham after about 8 hours on low to retain the ham's flavor. Delicious with warm cornbread! A great basic bean soup starter recipe!--Susan C.
An easy recipe! My first time cooking bean soup/and using dry beans as well! My family really liked this recipe. It was really tasty with a crumbled up corn muffin mixed in- Yum! I added a couple of bay leaves and some salt and pepper as was suggested in other reviews. I also, for time's sake, finished it up on the stove top. A definite keeper!
Oh my goodness is this delicious! This soup really tastes like good ole' fashioned home-cooking! I was looking for a recipe that would be as good as some ham and bean soup that I had at a Sunday church lunch, and this is definitely as good if not better. I've made quite a few recipes off this site and this is my favorite so far for ease and taste. I did make a few recommended modifications: bay leaves, plenty of salt and pepper, chicken broth, and a partially cooked ham steak (my own idea; pan-fried and put pan juices and the little bone in the pot for flavor).
This recipe was fantastic. I had to add chicken broth, garlic and oregano to punch up the flavor, but it turned out great. It made a ton and the entire house smelled yummy when we got home. Put this with some crusty bread and it's an entire meal.
I have made some excellent bean soups in the past but this is by far the best bean soup I have ever made. I used 7 cups of chicken broth and a clove of garlic, as another reviewer had stated. I also added a ham bone plus the cubed ham and used 4 oz of tomato sauce toward the end of cooking. Some had stated this was as good as Campbell's soup, but I would venture to say it is far tastier.
It was easy, and a good base, but I found it bland. The bay leaves suggested did help a bit, but perhaps next time I'll add some peppers, or use chicken stock like another poster suggested.
I actually found this soup bitter. Maybe it was the beans. I did add quite a bit of salt and pepper to try and make it taste better. Was very close to Mom's but didn't leave me with the same comfort food feeling.
I did not care for this, it was easy and a very nice looking dish but I would not fix it again. To be fair I think it was the flavor of my leftover ham that was the taste I did not like. But I like my beans in a thick gravy over rice better than in this soup.
Fixed this last night it was very good but the beans were almost all gone by the time they were done cooking. I did use the chicken broth and a little water. But very good will make again but maybe with more beans.
I followed the recipe, but definitely did my own thing in addition, Next time I'll use less beans because the next morning, the "soup" turned into a pot of beans thanks to the absorption. I found lamb neck bones and browned those with the miricroix (sp) and used 32oz of chicken stock and water. The bacon fat didn't stand a chance with the aggressive flavor of the lamb, so next time I'll just use the lamb because it was delicious with the beans.
I cut the recipe for this soup down to 4 servings and used great northern beans instead. I also added half a small white onion, used chicken broth instead of water and added a small can of low sodium V8 and 3 pieces turkey bacon and a bay leaf. This is one of the best soups I've ever made...the broth is just brilliant. I'd recommend it to anyone, especially doctored up. For me the original recipe would be way too bland. Try it!
Best bean soup I ever made. Other than adding a ham bone, I used ingredients exactly as presented. Only slight change I made was to cover beans with water, boil for 2 minutes and rest for 1 hour before draining and adding to the slow cooker. Flavor was unbeatable, I will use this recipe from now on. Thank you for sharing!
This was delicious! I have been looking for more recipes using beans for the sake of saving money and getting protein without eating a ton of meat. Very easy to make and is great for lunches for work.
Added a chicken boullion cube, two bay leaves, 1 tsp salt, and subbed a little pan-fried procciutto and de-skinned and chunked pork bratwurst. Pureed about 2-3 cups of the soup (all but the meat bits). Served with biscuits. Delish!
Yummy...my version included chicken broth instead of water when cooking, and added several bay leaves.
I have been making navy beans and ham for many years. This was absolutely the best I have ever made. Added maybe a cup of chicken broth because I had it left and two bay leaves. Did not have any celery. Used my ham bone from Christmas which still had a lot of ham on it. Cooked 10 hours total. So good! My son asked for the recipe!
Delicious! I used smoked turkey instead of ham. I will make anytime I have extra turkey.
I've done this recipe twice and enjoyed it both times. I also use chicken broth and add three bay leaves. Some red-pepper flakes help also.
