By Bobbie on December 27, 2005
Photo by Baby Kato
Photo by Baby Kato
"The flavors in this bean soup remind me of the bean soup my grandmother used to make on our farm in Ohio when I was a young girl. I love to make it during the winter months -- it doesn't last long. My daughter is now making it for her family as well. Maybe it's called "Neighborhood" bean soup because the neighbors love it when I make it -- it's a wonderful soup to share with special friends. It is great served wtih a nice piece of hot corn bread. I can't remember exactly where I found the recipe -- but I'm glad I have it and I hope you will feel the same."
Serving Size: 1 (306 g)
Servings Per Recipe: 10
"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!!"
"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."
"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."
"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."
"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."
"This is a good recipe. I used all chicken broth and no water and didn't add the seasonings other then salt and pepper. I also made rivals and added them which really thickened up the soup which is how we like it. This was my first time making ham and bean soup and everyone liked it!"
"This is an OMG soup recipe! It is so rich and flavorful and yet healthy. I just put the chopped veggies in when called for, didn't saute them first and saved the fat calories by omitting the oil.<br/>I used a slice of ham that was 95% fat free and cut into serving sized pieces. I did use small red potatoes unpeeled and cut up (two of them). We absolutely loved the flavor. I took the advice of other reviewers and used low sodium chicken bouillon cubes and used all the spices called for. I love savory in soup! Thanks so much for a great recipe. Carole in Orlando"
"Really enjoyed this soup! I have made a version of this for years,but this is the first time I've put savory in it. Due to personal preference, I left the potatoes out. I left everything else the same. Perfect on a cool evening! Thanks for sharing!"
"This baby is a hit! I was a little skeptical about all the spices, but they complimented, rather than overwhelm the flavors. I did not use potatoes. The smells in the kitchen were as good as the soup!"
"I just posted a review for this soup and I can't find it. It is the best with a few changes"
"Wow, this recipe makes awsome soup. My dh & I were in flavor heaven. So good, quick and easy to make. A real nice hearty meal in a bowl. I was out of celery so ommited it, I did add a little celery salt to the pot, other than that, made exactly as written and wouldn't change a thing. Thank you so much for sharing this treasure. I have placed this recipe in my Favorites of 2012 cookbook."
"Things I did differently: used a 16 bean mix that had soaked overnight; used 6 cups of low sodium chicken broth plus 2 cups of water; eliminated the boullion completetly (too much sodium!); did not add savory because I don't have that; sauteed the veggies in olive oil instead of vegetable oil; added fresh cracked pepper to the veggies while they cooked. Great soup - very hearty!"
"Mighty flavor...mighty delicious! Wow!"
"I used a ham bone with about 1.5 cups of meat on it that I had in my freezer from the last time we had ham. I made a few minor changes to the recipe, but I don't think they impacted the taste. I skipped the water and bouillon, but used 8 cups of broth instead. I also didn't have savory, so I used extra thyme and sage to make up for it. The only other change I made was to use celeriac instead of celery. All together, I cooked this for 8 hours -- I think it only gets better the longer you keep it cooking. I'm already looking forward to lunch tomorrow!"
"This soup is so perfect. It is a regular dinner with my family - the best ham and bean recipe on the 'zaar. My children love it too. Reminds me of being back home in Kentucky."
"This was the first time I've had/made Ham & Bean soup, overall it was pretty good. I added a couple bay leaves and used 8c water and 5tbls bouillon and even starting with a rather salty ham, this came out fine. The only change I think I would make is to cut it down to 1.5c of beans. Total cooking time was 4.5 to 5 hours."
"We enjoyed this soup. I had to tweak it just a tiny bit to suit our tastes. Unlike many chefs who rated this recipe, my soup was not salty (It must be their ham?) I'll admit, I did omit bouillon, but found it rather 'flat' tasting even with a tasty ham. My tweaks included a dusting of onion powder & garlic powder and a tiny pinch of oregano. I also used my immersion blender to thicken it up and bring the flavors together, leaving some carrots, etc behind for texture. Added the potato as well. All in all, it definitely is one I will make again. Thanks a bunch Bobbie!"
"My family was very happy with this Hearty Soup!!! The carrots and celery added a nice touch. I mostly used my slow cooker to make it and was very happy with the results. It's a keeper!!!"
"Excellent soup which I'll definitely be making again. The only reason I didn't give this recipe 5 stars was because we found it quite salty even though I left out the chicken bouillon. I ended up adding quite a bit more water. The combination of dried herbs and vegetables is fantastic!"
"I don't usually like bean soup but this was great. I used the ham bone left from a spiral ham at Christmas"