We used turkey ham instead of ham or salt pork, and also mashed some of the beans to make a thicker broth. It was delicious and we will definitely add this to our favorite soups list! The ginger adds a suprisingly pleasant taste. Very good soup, Dorothy!
Made your recipe for several years now, finally writing a review. Instead of water I usually use chicken broth. Have a pot of this soup simmering on the stove right now to package up for lunches this week. Thanks so much for sharing, it's become one of my favorites.
I just realized that I made this months ago and completely forgot to review it, until I came looking to make it again. This soup was nice and creamy, and I really enjoyed it. I used smoked ham hocks in place of the salt pork, but otherwise didn't change any ingredients, except re-seasoning the final soup with salt and pepper to taste. I used a hand blender at the very end to make it more creamy, and pulled the bits of meat off of the ham hock to chop and add back to the soup. This also froze well, and made for some great winter lunches. Thanks for posting!
First time I made this recipe so I tried to follow ingredients precisely except I added two stalks of chopped crlery and cubed 1" slabs of smoked ham for meat and added a small can of sliced mushrooms. Added no water during cooking. Before adding the milk and butter I pulled about 1/4 of the beans out and puréed them in a blender to make the soup thicker. It was looking pretty good until I added the milk. Then it became way too thin and watery for my taste. Next time I'll take a tip from Sassafras and use chicken broth instead of water and leave out the milk.
My husband loved this! We enjoyed it with a mix of dried beans, but had to cook it for while longer than stated in order to get the beans soft enough.
I just now realized that I forgot the last steps of this recipe when I came on to write a review. I did everything except adding the butter and milk, and it is STILL delicious! I don't know that I'll even add it next time as it is so tasty the way I did it. I increased the amounts of each ingredient a bit, and smashed some of the beans to give it a different texture. GREAT RECIPE!!! Thanks Derf! :-)
Was a little unsure of the spice combination in this recipe but it turned out great. I doubled the recipe but next time I will reduce the amount of milk used. Also needed to add add'l salt. Will definetly make this again.
Guess I am the only one who really did not care for this soup. This is most likely because I prefer a more traditional bean soup which is much thicker. I did not add additional water during the cooking process and still found the soup to be very thin. Additionally I found the soup to be very bland and did not care for the taste of the milk and butter.
This was the first time that I've successfully cooked dried beans! (I've dealt with everything from simply yucky to bean goo spewing forth from the pressure cooker.) I was so tired the night that I made it that I forgot to add the milk and butter. It was still excellent! Granted, it was even better the next day when I did add the dairy ingredients, but either way it's a great recipe.