2 Reviews of Amish Bean Soup

From: Andi of Longmeadow Farm

On Mar 3, 2009

Oh this is so simple yes, but the taste is so complex & divine you will want to make this quite often. I used everything as suggested and followed the recipe perfectly, except I had a large amount of diced button mushrooms from a salad over the weekend that I threw in the pot too. Other then that, followed to a tee and perfection ensued. Put this together in the morning, let it sit and cook on low heat for the last 2-3 hours, put the spoon in, and devoured. I wouldn't change a thing about this recipe, it's so good for you and your soul too. Thanks, Jess! Made for Everyday is a Holiday March 2009.

From: Annacia

On Mar 6, 2009

My apologies Jess but when I started i found that I didn't have enough white beans so I subbed in pinto's making it much darker that it should be. I'm sure that it would be better with white as the pinto's have a stronger flavor. That said, I still enjoyed the soup very much. It's hearty and filling without a lot of fat. As with all soups and stews I know that it will be even better tomorrow. A bowl of this yummy soup and a toasted bun will make you a happy camper. Made for Photo Tag.