Reviewed: Nov. 23, 2009

Delicious! Although I cooked it for about 3 hours and added more water when it would thicken. I've made it twice in the past week and got many compliments!!

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lannysmomma

Cooking Level: Intermediate

Living In: Lewis Center, Ohio, USA

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Reviewed: Mar. 1, 2009

This doesn't have to be such a long process - if you don't want to soak the beans overnight, instead boil for one hour. I did this and then cooked in my slowcooker on high for 3 1/2 hours - we still like them a bit firm w/ more broth, but another hour and it would be a good thick consistency a lot of folks like. Delicious flavor with a few cubes of chicken boullion.

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Noodles

Cooking Level: Intermediate

Home Town: South Lake Tahoe, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 8, 2009

I made this tonight with few changes. I cut it in half and used Swanson reduced sodium broth instead of stock. I also added water to it, to cut the saltiness. I used extra carrots and onion, and toward the end used a potato masher to thicken it up. I served with warm cornbread and my boys ate it all up. It was awesome! A great recipe to tweak to your liking.

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lizabeth23

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Jan. 1, 2009

We've never had Navy Bean soup before and the WHOLE family loved it. I used maple breakfast sausage instead of the bacon, added potatoes/thyme/marjoram as others suggested and used homemade broth. We found it wasn't salty enough but I'm sure that's b/c our broth was not processed/canned. Just a splash of Tobasco took it right off the charts. THANKS for the great recipe!

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Graylee

Cooking Level: Expert

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Reviewed: Nov. 14, 2008

After adding the carrots and onions, I transferred everything to the crock pot. Since my kids don't like the flavor of bacon, I substituted turkey ham for the bacon. I also added 1 tsp. of marjoram and 1 tsp. of thyme for some additional flavor. I cooked the soup on low in the crock pot for 4 hours more. It was fantastic! It was even better the next day after the flavors had more time to blend together. This was posibly the tastiest soup I have ever had!

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Emily B

Cooking Level: Expert

Home Town: Santa Cruz, California, USA

Living In: Little Rock, Arkansas, USA

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Reviewed: Oct. 29, 2008

this is a really good place to start. I threw everything in the slow cooker on high for 4 hours. I added some chopped celery, celery salt and black pepper. Served it with cornbread. Yum!

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krispy6372

Cooking Level: Beginning

Living In: Worthington, Ohio, USA

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Reviewed: Oct. 4, 2008

Kind of tasteless. Addind salt and pepper helped. Our small kids liked it though, and it's hard to serve a bean soup they'll eat.

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fruitbake

Cooking Level: Intermediate

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Reviewed: Jul. 1, 2008

Very tasty and filling soup, a litle salty but I should have used reduced sodium broth as another reviewer suggested, otherwise this soup is a great find.

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Koolaidemomstaci

Cooking Level: Intermediate

Home Town: Pleasant Hill, Iowa, USA

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Reviewed: May 6, 2008

was wonderful , i added my own chicken stock and potatoes and left some of the orginal ingredients out but its wonderful

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bakingbaby3

Cooking Level: Intermediate

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Reviewed: Jan. 27, 2008

For something so simple, it's hard to believe how good this is! I was out of bacon one time, but the kids actually preferred the smooth consistancy the soup had without it. I used soft chicken boullion cubes to make the stock and Smart Balance original spread. I also puree the onions after cooking them so they disappear from picky kids' sight...

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Sue

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2007

I made mine in a crockpot and it seemed that 7 cups of chicken stock was a little too much. I used a quart and it turned out to be really good!

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ProjectMatthew

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Reviewed: Mar. 24, 2007

Served to a church crowd, they loved it. My only mods were to add (to a double batch) 6 larges cloves chopped garlic, and 2 tbs. of Emeril's Essence to the saute of onions and carrots. I used the stick blender just before serving to thicken it a bit. Really nice soup, will definitely make again.

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ironchefweber

Cooking Level: Expert

Home Town: Poulsbo, Washington, USA

Living In: East Hampton, Connecticut, USA

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Reviewed: Jan. 22, 2007

THE BEANS NEED TO SOAK LONGER THAN THREE HOURS. I WOULD SUGGEST AT LEAST 5 OR 6 HOURS.

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BAILEY

Cooking Level: Intermediate

Home Town: Chesapeake, Virginia, USA

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Reviewed: Jan. 19, 2007

This recipe is very easy and tastes great! I used ham instead of bacon and didn't use the carrots. My family doesn't like cooked carrots. I also added 2 Bay leaves. It was wonderful. My family loved it. I will definitely make this again.

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