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This soup is convenient to simmer all day in a slow cooker and your family will love it.—Alice Schnoor, Arion, Iowa
Nutritional Facts 1 serving (1 cup) equals 608 calories, 27 g fat (10 g saturated fat), 124 mg cholesterol, 916 mg sodium, 48 g carbohydrate, 14 g fiber, 43 g protein.
Originally published as Hearty Bean Soup in Taste of Home December/January 1997, p17
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Reviewed on Sep. 18, 2012 by jkx4x4
I have made this recipe severals times and it has become a family favorite! It is so easy and simple. I have substituted celery & more carrots for the parsnips. I use a ham bone instead of the hocks and it turns out great. This is one recipre that I will use over and over. It's one I can put together, set the timer on the crock pot & have a hot meal after a day of work or play.
Reviewed on Feb. 15, 2012 by kristials
I used diced potatoes instead of parsnips because I didn't have those on hand and I used a ham bone. I added more pepper than the recipe called for, but this soup was a hit. My hubby who I would have never guessed to like bean soup ate this up! He even took some to work the next day for his buddies. Always a good sign!
Reviewed on Jan. 01, 2012 by greenfaerae
Delish! This is the way I remember bean soup to be. Hardy. Thanks for sharing the recipe, it really was fantastic.
Reviewed on Dec. 31, 2011 by estancia11880
Very good basic bean soup. I substituted extra carrots, and celery for the parsnips. Will definitely make it again. Possibly going to try other meats-sausage, smoked turkey kielbasa...?
Reviewed on Nov. 18, 2011 by babylyric1
I have made this soup several times now. I also used potatoes to replace the parsnips, and my family doesn't care for large bits of onion so I reduced the amount, minced them instead, and added some onion powder. I also just use the bone and left overs from a picnic ham. My family cant get enough. I keep the carrots and potatoes really large so they don't get to soft also.
Reviewed on Mar. 30, 2010 by codylove2
I made this for dinner last night. It was very easy to throw together. I substituted potatoes for the parsnips(not a huge fan of those) added some cut celery & used diced precooked ham(used what I had on hand) It turned out way better then I thought. It was delicious. Hardly any left overs. I will add this to my list of soups to make on a regular basis.
Reviewed on Dec. 11, 2009 by alohamryan
We followed this recipe exactly except we did not have parsnips, so we used little red potatoes (cubed). Very tasty the first nite, but the second nite is was OUTSTANDING!! Will make again and make it a day ahead of time to get the full flavors!! Corn bread is the perfect way to complete this meal.
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