This was a great recipe. I substituted a ham & turkey stock that I made after Thanksgiving for the bouillon and water, and used 3 cans of great northern beans instead of the dried beans. We like a strong bacon flavor in our B-w-B soup, so I used the whole package and we found it was perfect, however, using this much bacon you might need to reduce or even omit the salt if you're a light-salt family like we are. Give it a taste and salt accordingly. To help save a step, I cut the bacon before cooking and cooked it in the soup pot, draining off fat as it cooked to help it get tot a nice crispiness. Then I just added onions, celery, and carrots to the crispy bacon and remaining grease and went from there.
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This was a great recipe. I substituted a ham & turkey stock that I made after Thanksgiving...