By Amanda Beth on February 11, 2004
Photo by Lorac
Photo by Lorac
"This is from the "Fix-It and Forget-It Cookbook" for slow-cookers. I love this, and do my husband and son. Make sure to add the vinegar at the end, it makes a big, delicious difference! We like ours with fresh cornbread."
Serving Size: 1 (170 g)
Servings Per Recipe: 8
"I loved the soup. It fit in perfectly with my diet plan. Very tasty, I wouldn't change a thing."
"The soup was fairly easy to make, and tastes okay. There's nothing wrong with it, it's just not something I'd give raves to. I added a splash of lime juice in addition to the vinegar for a bit more zing."
"We really loved the flavor of this wonderfully healthy bean soup. As per the recipe, I added the ham bone, plus some cubed ham, with the bean mixture. When I blended part of the mixure to thicken the soup, I lost some ham cubes into the blend. In the future, I will hold back the cubed ham until after the blend, to allow the chunks to remain intact. The flavor is wonderful. As others suggested, I did cut down on the salt and pepper somewhat. I've added this to my "A+ Favorites" cookbook!"
"This is a good stick to your ribs soup. It wouldn't be near as good without the vinegar at the end....don't forget it. You won't be sorry. I used a ham bone from the freezer and quick soaked the black beans, then puree'd 1/2 the mixture. I'm looking forward to the leftovers today! Thanks for posting"
"Excellent! A lovely layering of flavors enhanced with a bit of vinegar at the end of cooking. I used a meaty ham bone as well as diced ham. I cut the salt back to 1 tsp and added a few grinds of black pepper. I cooked the soup on High for 4 1/2 hours. Thanks Amanda for a great new way to use up leftover ham."