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Meet the Cook: We also call this 2-Day Bean Chowder, since it can be started in the afternoon, chilled overnight and finished off the next day - if you can wait to taste it! -Joe Ann Heavrin, Memphis, Tennessee
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Nutritional Facts 1 serving (1 cup) equals 255 calories, 10 g fat (6 g saturated fat), 36 mg cholesterol, 332 mg sodium, 27 g carbohydrate, 7 g fiber, 15 g protein.
Originally published as Ham and Bean Chowder in Country Woman January/February 1997, p29
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Reviewed on Dec. 22, 2011 by FL.wildflowers
This was my first try at any homemade bean soup. So easy to make, and such great flavor.I did 'tweek' this recipe, as I had 2 ham bones and used more onion and garlic than called for. I also threw in 2 beef bouillon cubes, and of course, some ex-tra cheese. I also used some bacon fat instead of butter. Yes.. all my 'tweeks' added to the over all fat content, but my husband and I eat only small portions, along with a sandwich and salad... a wonderfully tasty complete meal.I highly recommend this recipe.PEACE
This was my first try at any homemade bean soup. So easy to make, and such great flavor.
I did 'tweek' this recipe, as I had 2 ham bones and used more onion and garlic than called for. I also threw in 2 beef bouillon cubes, and of course, some ex-tra cheese. I also used some bacon fat instead of butter. Yes.. all my 'tweeks' added to the over all fat content, but my husband and I eat only small portions, along with a sandwich and salad... a wonderfully tasty complete meal.
I highly recommend this recipe.
PEACE
Reviewed on May. 16, 2011 by Mrs_T
This is delicious -- the best possible use for a leftover ham bone! I always used to make split pea soup to use up a ham bone. No more -- this is so much better. I do cut down on the cheese a bit -- think I use about half the amount -- and it is still yummy.
Reviewed on Oct. 09, 2010 by jaylee333
This is a great recipe for tasty soup! My only complaint is that the method for cooking the beans simply does not work in high altitude. All you get are chewy nubbins with tough skins. If you are above 6000 ft, I recommend pressure cooking your beans first (or use canned) so you don't waste a lot of expensive ingredients.
Reviewed on Jul. 15, 2010 by Lori35_IA
This is the BEST!!
Reviewed on May. 08, 2010 by jb1976
We love this recipe, I've made it with & without the tomatoes & it's excellent either way! I also have used canned northern beans to save time & it tasted just as good.
Reviewed on Apr. 08, 2010 by Lori35_IA
This is the best!! Since it makes alot I divide & freeze half before adding the milk & cheese. My son who doesn't like bean soup loves this!
Reviewed on Oct. 11, 2008 by LKAM
This is our favorite recipe for hambone/bean soup, though we've tried lots of good ones.
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