Grandma B's Bean Soup

This turned out great! My alterations: I didn’t use water but 2 containers of chicken stock (64 oz total) and a bunch of thyme. When it was finished I blended half of it to give it a creamier texture. Yum!

I've made this a couple times. The first time exactly as directed. The second time I used bacon instead of ham. I fried the bacon to a crisp, then removed from the pan. I sautéed the onion, carrots and celery in bacon grease before adding to the slow cooker. I also added salt and pepper.

Not bad. I did jazz it up by adding bullion cubes (4--I added a lot more water!), bay leaves, dried minced garlic, and pepper--partly bc I had turkey instead of ham. I didn't have potatoes but it was fine without, and I cooked it for a long time as others had suggested (18-20 hours). The only thing in the soup a little worse for wear was the turkey, so I'd suggest adding that later if you use turkey; the ham would probably be just fine. This was a very nice weeknight meal for when I didn't want to cook--told bf my dinner plan was soup and salad. He made the salad, I made this soup, and voila! Dinner. Thanks for the recipe.

I gave this a 2 star because there was a lot of tweaking that needed to be done. I used home made chicken stock and 1 bay leaf,ham hock, alt n pepper, a heaping tblsp of minced garlic, cooked it for 7 hrs one day and then the next morning I cooked it for an additional 11 hrs. Half way through day two of cooking it still didn't taste all that great. So I cooked up some salt pork in a frying pan till the pieces were crisp and added them along with 1 tb spoon of the drippings. I also added about 1 c of chopped zucchini because I have so much zucchini this year. I pureed about 4 c. of the soup to make it creamy. My 7 year old loved it. Served it with corn bread from this site.

An easy recipe! My first time cooking bean soup/and using dry beans as well! My family really liked this recipe. It was really tasty with a crumbled up corn muffin mixed in- Yum! I added a couple of bay leaves and some salt and pepper as was suggested in other reviews. I also, for time's sake, finished it up on the stove top. A definite keeper!

As suggested by other reviewers, I jazzed mine up a bit, for fear of it being too bland. I added 7 cups of water, 3 medium sized ham hocks, along with the 2 cups cubed ham, 2 bay leaves, 1 Tbsp salt, 1 tsp pepper, 4 chicken bouillon cubes, and the leaves from the celery. I let it cook on high in my crock pot for 10 hours. I wished I could have let it cook on low for 18 hours or so as some reviewers suggested, but I just didn’t have the time. Luckily, I didn’t matter! Yummy! (Only a little salty – next time I’ll add only 1 tsp of salt with the ham hocks) It went great with some Jiffy cornbread, and passed the boyfriend test with flying colors! (He said it was BETTER than mom used to make!) I’m giving the recipe 3 stars due to the lack of spices. However the reviewers get 5 stars because I don’t think it would have been nearly as good without their recommendations. Overall it averages out at four stars.