Gallery
Recipe Summary test
Ingredients
6
Original recipe yields 6 servings
Directions
Nutrition Facts
Per Serving:
631 calories; protein 26.6g; carbohydrates 52.2g; fat 35.3g; cholesterol 51.5mg; sodium 987.1mg. Full Nutrition
Most helpful positive review
My family really liked this soup! Very heart, good flavor. I loved to use my pressure cooker, so I cooked the beans for 8 minutes, and let sit for 20 minutes and then drained them. I used 4 cans of chicken broth and I cup of water. I used all the ingredients as listed and followed the directions, except for substituting the chicken brother for the 9 cups of water. I cooked the soup at high pressure for 20 minutes. It was quick and delicious. This recipe is a keeper. Read More
Helpful
(102) 
Reviews: Most Helpful
My family really liked this soup! Very heart, good flavor. I loved to use my pressure cooker, so I cooked the beans for 8 minutes, and let sit for 20 minutes and then drained them. I used 4 cans of chicken broth and I cup of water. I used all the ingredients as listed and followed the directions, except for substituting the chicken brother for the 9 cups of water. I cooked the soup at high pressure for 20 minutes. It was quick and delicious. This recipe is a keeper. Read More
Helpful
(102) who can resist bacon! we all loved it. It freezes great and worked well with my leftover turkey stock from thanksgiving. I followed the recipe exactly and then added 1 cup of white wine and 3/4 cup of heavy cream during the last 20 minutes. It tasted even more fabulous! Read More
Helpful
(54) 
This was good. I doubled the recipe except for the tomatoes (which I pureed in the blender with about 2 cups of the beans) and bacon. Next time I'll use the full amount of both and reserve about 1/3 of the bacon to use as a garnish. I used kitchen sheers to cut up the bacon prior to cooking. Also, I didn't have ground cloves so I tied 4 whole ones into a piece of cheese cloth and that seemed just right flavor wise. Voted the new favorite by the kiddo. Read More
Helpful
(47) Advertisement
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. Read More
Helpful
(36) This is basically the same recipe I have used for many years, except that I only use 5 or 6 slices of thick sliced bacon and I also add diced carrots and potatoes. Also, if you want to make your beans turn out very tender, don't add anything salty or oily until the beans are almost finished cooking. One more thing... I have eaten beans of one type or another almost everyday of my life and I have NEVER discarded the water I soak my beans in because you lose SO much flavor. Rinse the beans in a colander and use the soaking water. Trust me - it makes a huge difference. Read More
Helpful
(34) Great soup. I substituted Great Northern Beans for Navy beans. It was very good. Read More
Helpful
(30) Advertisement
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! Read More
Helpful
(24) 
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! Read More
Helpful
(23) 
