Comments on: Ham and Bean Soup

By: Della

Della — Thu, 26 Sep 2024 12:54:27 +0000

Very good. Excellent “sick soup”.

Take all of her advice about making it more flavourful if you have/don’t have ham bone

By: Donna

Donna — Sun, 25 Aug 2024 01:41:33 +0000

Probably one of the best recipes Ive tried for a quicker version of ham and beans. We all really enjoyed it! I made it to recipe except I didnt have sage on hand other than that I did it as directed and it came out fantastic! I used a smoked ham hock and some country ham cubed up. Will definitely make again!

By: Nichole

Nichole — Mon, 04 Mar 2024 22:05:01 +0000

In reply to Melanie. Yes that is right :)

By: Melanie

Melanie — Wed, 28 Feb 2024 17:56:26 +0000

Hi! Can’t wait to make this. I’m kind of a novice, my thyme and sage are ground. So I should use half the amount, right?
Don’t want to mess it up. Thanks

By: Myra Freeman

Myra Freeman — Mon, 15 Jan 2024 13:53:17 +0000

By: Tami Ali

Tami Ali — Thu, 30 Nov 2023 12:19:43 +0000

I did add carrots and 1 small stalk of celery to mine along with a little chicken better than bullion as I wanted a little more flavor in the broth.

By: Stefanie

Stefanie — Wed, 18 Oct 2023 23:49:59 +0000

I made this recipe, but I added a little bit of chicken flavored Better Than Bouillon and went a little heavier on the seasonings. My fiance liked it so much that he said if we weren’t already engaged, he’d be down on one knee right now. Lol

By: ChelleBelOhio

ChelleBelOhio — Mon, 27 Feb 2023 20:43:50 +0000

In reply to Jason. Jason, I made this but cut the water back to 6 cups and used the whole can of Great northern beans (did not drain) I think you get more flavor from the bean juice than water! I also added an extra can of beans to mine, so I used 4 cans which have almost 6oz of liquid each, which is equal to 3 cups. Hope that helps!

By: Jennifer

Jennifer — Wed, 19 Oct 2022 15:03:03 +0000

I’ve always made ham and beans the old way – soak the beans overnight, then simmer them with a hamhock (or shank if I can find one), for hours. Yesterday, a chilly and windy autumn day, I was really craving ham and beans and I began to wonder if I could use canned beans since I was not prepared to make it my usual way.
Honestly, the thought of using canned beans had never before occurred to me!
I found this recipe and followed the basics of it, using canned beans and packaged diced ham. It turned out absolutely wonderful and totally delicious!
Thanks so much for this recipe. I may not have followed it precisely but it gave me a fantastic foundation to build upon, and it was WAY quicker than the old fashioned way.

By: Cassie OBrien

Cassie OBrien — Thu, 30 Jun 2022 06:02:47 +0000

I love this recipe but did make a couple of changes. I added a cup or so of diced celery and the same amount of diced carrots. I sautéd the veg in left over bacon fat and butter instead of the olive oil. I also substituted 1/2 of the water with ham juices i saved from the night I made the ham. I just scraped the solidified fat off the top of the container I saved the juices in and tossed and just used the pure juices that were left. I didn’t use the sugar as I’ve never had this soup with sugar in it. Great tip you gave on holding off on the salt till the end as my soup didn’t need any additional salt.

Just an FYI ham hocks work as a great substitute for the ham bone. Just find really meaty ham hocks.
If you make cornbread with your bean soup try to always make it in a cast iron skillet and use left over bacon fat instead of vegetable oil or olive oil. Try jazzing it up by adding a can of creamed corn, some diced onion, a jalapeño pepper, some cheddar cheese and/or some crumbled bacon to your batter. Makes a great cornbread.