Reviewed: Oct. 8, 2009

This recipe is outstanding. I used just enough bacon to get enough bacon fat to saute the veggies (must watch the waistline)and had enough bacon to add plenty of flavor to the soup without the extra calories. Next time, I'm going to try a different kind of bean.

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WendyB

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Reviewed: Jul. 18, 2009

Abosoluted fantastic. Family loved it, I should have made more servings. I did have to add more water while simmering.

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Sam

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Reviewed: Jun. 10, 2009

I made this soup and it was excellent. I used one large red onion instead of two and only added a couple slices of bacon. I had leftover ham so I cubed up that and put it in. My husband loved it. I also used the great northern beans because I had a bag on hand.

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Debbie

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Reviewed: Apr. 8, 2009

I made this for a church soup sale. I am not a big soup fan, so I had not really made one before. I was on a budget and had most of the ingredients for this, so I went for it. I was satisfied. This was quite tasty. I gave what was left over to a friend who loves bean and bacon soup and she ate it all gone.

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Lovin' it

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Reviewed: Mar. 25, 2009

I used the suggestions to make it more like Campbell's soup (tomato sauce in the place of diced tomatoes) and it was amazing.

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Maggie S.

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Reviewed: Mar. 24, 2009

this was a great soup. whole family loved it!!!!

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jenn

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Reviewed: Mar. 2, 2009

I have made this several times, as written and with modifications. It is a very versatile recipe! Our favorite way to make it is: substitute turkey bacon for regular bacon (you may have to add a little cooking oil after cooking it to get enough grease to do the veggies in since turkey bacon is very lean), omit the tomatoes and use a mix of 1/2 dried white beans and 1/2 split peas. Even my husband, who feels that "soup is not a real meal", requests this one! Thank you.

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Maggie M.

Cooking Level: Intermediate

Home Town: Winchester, New Hampshire, USA

Living In: Conover, North Carolina, USA

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Reviewed: Jan. 26, 2009

Wanted something to fight off the chill, and this really hit the spot. This is a really good soup, and as written is a 4 star in my book. I had to cook this quite a bit longer to get the beans soft, and it tasted like it was missing some little something. I ran the immersion blender thru it to smooth it out and thicken it up, then added some granulated garlic, and then it was a 5 star recipe for us. Very good soup I will be making again.

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rosyshell

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Reviewed: Nov. 26, 2008

This hearty and comforting recipe is a hit in my book. I used great northern beans (that's what I had) and centercut bacon. I cooked the pre-soaked beans in a crockpot while I was at work all day. I didn't add any bacon grease. I threw in a couple tablespoons of brown sugar at the end. I served the beans with fresh cornbread. My meat-and-potatoes husband actually liked this, which is impressive. My kids all seemed to enjoy it as well. I was thrilled that my mother, who doesn't have much of an appetite due to her cancer treatment, was able to eat these beans. She even asked for more! Thanks for sharing this simple, affordable, and tasty meal!

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MAMALEIGH

Cooking Level: Intermediate

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Reviewed: Nov. 24, 2008

made this for 18 people and we all agreed it was good but was looking more for the cambell's soup bean and bacon taste,,,made it again and left out the bay leaves and cloves and it was wonderful,,,used tomato sauce instead of diced tomatoes and used a cup of plain flour mixed into cold water then added it slowly to the mixture to thicken it a bit and it was exactly what I was looking for,,,my advice is to cook the beans a long time or a day in advance but still this is a wonderful soup

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Lois

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Reviewed: Feb. 22, 2008

I also added the wine and cream, it was great! Also, I had to use canned beans- dried ones are hard to find here.

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Cooking in Tokyo

Cooking Level: Expert

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Reviewed: Jan. 8, 2008

This recipe has a good flavor. I gave it 4 stars, because I like my beans more done than what the recipe allowed. I will make this again in the future, however I will do everything I can the night before, and then place it in the slow cooker, for the day. Then I'll add the tomatoes. My daughters and I thought it was good.

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yvonne

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Reviewed: Dec. 11, 2007

Used great northern beans; otherwise, made recipe as stated. Used an immersion blender to smooth out the texture and to thicken the soup. Great, easy recipe for a cold night's dinner!

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DEBIVEE

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Waterloo, Illinois, USA

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Reviewed: Sep. 15, 2007

This is the best bean soup ever! Up here in the Northwest, we are big soup fans in the cold winter months, and this soup is fantastic comfort food. It was easy too. I will have to double the recipe next time, because there were no leftovers!

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Melinda

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Reviewed: Aug. 20, 2007

Extraodinarily good! Much less salty than the canned if you use the less sodium bullion stuff.

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KECIA123

Cooking Level: Expert

Home Town: Rome, Georgia, USA

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Reviewed: Oct. 17, 2006

I deleated the tomatoes, basil, and cloves and added garlic powder, cayenne pepper, and basil. It was great!

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Linda W

Cooking Level: Expert

Home Town: San Angelo, Texas, USA

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Reviewed: Sep. 23, 2005

This is an awesome soup, especially on a cold day. I added an additional cup of water during the last 15 minutes of cooking, as it got very thick.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 22, 2005

Taste great.

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V

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Reviewed: Apr. 18, 2005

I've made this about three times now, and it's been delicious every time. The first time, I used canned Great Northerns. The second time, I used a full 16 oz. bag of navy beans. The third time, about 1/2 a bag. All were very good, but I liked the last batch really well. I like to melt a slice of Provolone on top.

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OSUSANNAH

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Reviewed: Dec. 28, 2004

I used canned white northern Beans instead of dried beans because I was short on time. I also used Swanson's chicken broth in place of water. The soup turned out great! Being I didn't have ground cloves, I ground them myself in my coffee grinder. It worked great. (Gave my coffee a good flavor too) Yum! This is a keeper!

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SMUNKIE

Cooking Level: Intermediate

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