34 Reviews

This is a great recipe, much like what I have done for years but it is nice to have it written down as I always kind of wing it so you never know how it will come out :) I do add potato flakes (instant potatoes) just a few minutes before serving to thicken it up. I learned that trick years ago & use it with several soup recipes. Thanks for a good comfort food recipe!!

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SammiCat April 10, 2010

Just finished making and tasting this recipe. Fabulous!!! It is really worth taking the time to make this recipe. I know many people shy away from using dried beans, but the method that this member used in the recipe is fool-proof. By using dried beans you control what your family eats! I'll be using some of this soup this week and then freezing the rest in portion sizes to take for lunches. I did make some notations: (1) Omitted the chicken bouillon granules, (2) Added 1 tsp dried celery seeds, (3)Omitted the "handful of chopped celery leaves," (4)Cooking time at step number five was reduced to 1 hour because beans were soft, (5) Used the recommended low sodium chicken broth, (6) Used 2 larged potatoes, cut into cubes, (7)Briefly used an immersion blender to thicken up the soup. and (8) Reversed steps number seven and eight. In other words, I deboned ham and cut into chunks and then covered and simmered for an addional hour. The member listed cooking time of 4-6 hours. I was probably at 2 1/2 hours (not including soaking the beans for 1 hour). ADD: This recipe made 13 2/3 cups of soup using my notations. NOTE: If you don't have a meaty ham bone, you could subtitute 2 cups of diced ham in this recipe. If this is the case, I would add the ham at the same time you add the onions, carrots and celery.

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Donna S. December 29, 2009

Excellent recipe! Since I had left a lot of meat on the bone, I increased the recipe by half and I soaked the beans overnight. To make the soup a little more nutritionally complete I added a bunch of chopped kale near the end. Fabulous flavor and very satisfying. I'll be making this again next time I buy a ham. Thanks Bobbie!

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Shoshana December 28, 2013

This is an excellent soup. Its thick, hearty and very tasty. I used a ham bone as originally suggested. The only thing I'll do differently next time is omit the extra salt. The ham bone, broth and bullion had enough salt for my liking. The idea of mashing some of the beans to thicken the soup was a good one. I also liked the addition of potatoes to the soup. I cut them into small cubes and was pleased with the texture. Thank you for this recipe. It made great use of holiday leftovers.

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lieslgphotography December 29, 2012

This turned out great. I did have to use beef stock instead of chicken (because I didn't have any chicken stock). Used 6 cups beef and 2 cups dry white wine instead of water. Really nice flavors, my husband really liked it and he usually doesn't like bean soups.

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vap October 29, 2012

Excellent ham and bean soup! Do pay attention to the recommendation to use low-sodium chicken broth - I used low sodium broth and did not add any bouillon granules, and the soup was teetering on the balance of being a bit too salty by the time it was finished cooking - the ham I had must have been a really salty one. Definitely taste before adding any extra salt. I thinned out the soup with some more water to cut the saltiness and it was great. Thanks for a classic recipe, Bobbie.

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xtine November 17, 2009

This was lovely and so easy to make! I followed the directions up until putting it all together. Then I put it in my crock pot and let it go for 8 hours. Smells wonderful and didn't need any additional seasoning when in the bowl. I didn't have ham bone, so I just used diced ham put in from the start. Thank you for some nice lunches!

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LousyChef January 29, 2015

This is a fantastic soup. I'm making it today for the second time; as before, I'm using pork hocks prepared in my smoker instead of ham hocks to reduce the sodium. I otherwise wouldn't change a thing.

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Originalbob October 11, 2014

This turned out to be really delicious. I had some issues with the broth when boiling the ham bone; it basically evaporated out. So I took the ham bone out and pulled all the meat off, chopped it up and added it to the beans and new broth. The remainder of the old broth I added to the new broth. After that little mishap everything came together beautifully. My beans soaked overnight so I did not have to cook them as long. This recipe is a keeper. I was very impressed. Great flavor and I also used organic low sodium chicken broth. Served with Sweet Cornbread; Sweet cornbread which is also absolutely delicious. Thank you for sharing.

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Litl Irish Angel January 06, 2014

This was VERY good! I had to use canned beans so added them when adding the carrots etc. using three 15.5 oz. cans; white, black, and kidney.

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Captainflygirl January 01, 2014
Neighborhood Ham and Bean Soup