Navy Bean Soup

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First of all, 8 cups of water is way too much. Before I pureed the beans w/the soup I believed this but, went ahead and trusted the recipe. I like my bean soup thick with a lot of beans. I honestly don't know what I could have done other than throw out some of the broth. After cooking ham for Easter, then cooking this soup the week after and now, 2 days later to have to smell this again and honestly, the soup is nauseating to look at. I don't think I'll ever make navy bean soup again. I'll buy the Campbell's. And I'm no beginner. What a waste of time and money.

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Very good! I also used a ham bone I had cooked the night before and substituted broth for the water. Delicious, the family loved it!

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Outstanding! Tastes like good Old Fashion Ham & Bean Soup my Mom made for us when we were kids. I used a ham bone from a whole ham I used for New Years day in place of the ham hocks. Also used homemade chicken broth instead of water. Saute'd onion and garlic, added diced ham at the beginning so it would tenderize. Used thyme (don't care for rosemary in soups and add celery and carrots in the last 20 minute of cooking to prevent them from being over cooked. Mashed the beans a little bit to thicken the soup. Served with homemade French Bread and beer for the adults. Brought me back to the good memories of my Mom outstanding cooking while I was growing up, sadly now afflicted with severe dementia and early Alzheimer's she can no longer cook and some of my favorite recipes she made from scratch are locked forever in her mind. Thank you for this wonderful recipe.

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Yum. What great comfort food. This recipe was my 'base', and an excellent one.
My modifications included:

2 KEY TIPS:
-- Added 8 t. Better Than Bouillon ham base to the 8 cups water-mixed it first w/some boiling water to dissolve. (Was lucky to find it in my local Safeway, but it's available on Amazon. *REALLY* made it flavorful. No salt added to the soup.
-- Used a very meaty ham SHANK instead of HOCKS which have very little meat. Butcher cut it into thirds. It produced nearly 3 cups meat.

-- Got container of miripoix (already chopped carrot, onion & celery at Trader Joe's (nice labor saver but maybe not worth it for some and sauteed it in butter/oil, adding garlic for 2-3 minutes & then deglazing on high with some Marsala till syrupy
--Increased garlic to 6 cloves
--Increased amount parsley & used a half bunch thyme & wrapped it in a cheesecloth bundle
--Threw it all into a slow cooker: High 4 hours, low 4-5 hours.

Great with buttered sourdough bread to dunk.

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Delicious! I added the carrot when it said to add the onion, garlic, and beans. I am sure they meant for it to go in then, but just forgot to write it in the recipe.

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Tastes good but, when do you add the carrots? I made the recipe exactly as written minus the carrot. Thoughts?

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Excellent recipe. I did the following modifications.

Retained 2 cups of water from soaking beans and combined with 6 cups chicken stock.
Up-ed the garlic to five cloves
Used about 8 sprigs cilantro instead of parsley
Used about 12 sprigs thyme
Added an additional home brined and smoked ham hock plus the meat from 2 smoked country ribs
Added 1 shallot
Added two leaks
Added 2 small celery stocks
Reduced onion to about 2/3rds of a medium onion

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My family loved this soup. The broth was very flavorful. I used rosemary and added celery (two stalks coarsely chopped, 2 cups of mashed potatoes (for flavor and thickening, and substituted chicken broth for 1/4 the water and vegetable broth for another fourth. The soup is a hit as a leftover lunch or dinner.

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I was totally impressed with this soup. Things I did different and it still taste great was, no hock, just diced ham, rosemary, chicken broth vs water, 2 garlic clove, and no allspice since I didn't have it. I like thicker soup so did spend some time mashing the beans, but overall taste was hearty and satisfying and I would make again. Husband recommends celery too!

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what do you do with the carrot? It doesn't say