14 Reviews of North Woods Bean Soup

From: Cook In Southwest

On Apr 28, 2009

I made this a bit more full-fat than the recipe called for using regular kielbasa and broth and adult chopped carrots. I did slice the kielbasa thin and fry it up separately to reduce the fat and get it more browned. (Love that browned flavor.) The soup was very good and easy to make. I skipped the puree step (lazy) and wish I had not done so, as it was not quite as thick as it should have been. I kept thinking that something was missing as I ate it. I think I'll add a bay leaf next time, as that will probably fix the issue. Using the canned beans made it come together in short order. It actually took more time to gather the ingredients than to prepare the soup. With the puree and some crusty bread, this would make a nice light dinner.

From: acookwith2kids

On Jul 7, 2007

I cook this recipe almost every month (sometimes twice a month - even in hot weather). It can be altered to accommodate almost any taste (sometimes I make it on vegetarian night and leave out the meat) and can be frozen. It is very easy and tasty. Even my picky kids like it. This always makes enough to have leftovers (for lunch or dinner the next night). we do ve

From: RecipeNut

On Aug 14, 2006

I have to say this soup is so delicious that I made it a second time and doubled it. I must say leftovers is as or more delicious the next day. All we needed was a salad and buttered bread. Thanks Asha for a keeper

From: BerrySweet

On Jan 19, 2008

Such a flavorful, robust soup and so easy to put together! Love the colors (the orange from the carrots and the green spinach make it very colorful). Healthy & tasty! I've made this at least a half dozen times and have used other sausage like those "gourmet" roasted red pepper chicken sausages.

From: Chefspecialty

On Oct 11, 2007

Easy to make and really good!

From: NcMysteryShopper

On Jan 20, 2006

Great Soup! We had it in bread bowls for dinner and it was filling and delicious! I did add a small amount of whipping cream to the pureed mixture, but i don't think it needed it. This soup is delightful and full flavor! It ended up simmering for about 40 minutes....and was so good!!!! Thanks Asha for an awesome dinner!

From: bluemoon downunder

On Jan 10, 2006

A lovely, flavoursome, so easy to make soup which has been on my ‘to be made soon list’ for far too long, and is now in my quick and easy, healthy recipes to be made often cookbook! I made it with deliciously sweet baby carrots, a chicken stock version of my Vegetable Stock Vegetable Stock and, because I wasn’t sure about just where to purchase turkey kielbasa or indeed if I’d like it, I used a dozen of Berthas Meatballs Berthas Meatballs (a great recipe I have made several times; I had some of in the freezer), added in step 5. I blended some of the soup with my immersion blender and added probably double the amount of spinach in step 9. Great soup: everyone loved it. Thanks for sharing the recipe. I’m intrigued BTW as to why it’s called “North Woods” bean soup!

From: Chef #282481

On Jan 9, 2006

Very easy to prepare and very very delicious on a cold winter day.

From: Cilantro in Canada

On Jan 22, 2006

We enjoyed this recipe. I used dry beans that I had made up the night before and measured out 2 cups of cooked beans. I did not weigh out the sausage but used a piece about 1 1/2 inches long. In order to get the kids to eat it, I pureed the whole pot of soup and skipped the spinach(I think the spinach would taste great in it though). This soup is fast and cheap to make. Thanks for such a hearty soup.

From: Panthur

On Jul 27, 2008

This was very good and very quick and easy. To save on dishes instead of blending half of the soup I just used a potato masher to mash some of it up.