I was raised on this soup - my step-father was from Transylvania and made this quite often, especially during the winter. Instead of bacon, he would cook the beans, etc. with smoked ham hocks or shanks (I've even used smoked turkey leg and it turned out wonderful). I also sometimes add a cup of thinly sliced celery. It's the roux and sour cream that make this a wonderful, thick soup - goes great with rye bread!

Reviewed On: Nov. 22, 2003