re: Homemade bean and bacon soup?

I've loved Campbell's version since my childhood, so I have tried to duplicate it. I think the secret ingredient is tomato juice, You can sub andouille or pepperoni for the bacon, too.

I would recommend soaking the navy beans overnight in a brine - it helps make the bean skins soften at the same time as the interiors.

I've made some that was pretty good, but nowadays I have to keep the salt down, so I don't make it anymore.