Bean & Bacon is my favorite soup.

[Drunken Irishman]

Yup. I said it.

[Aristus]

1. Mine, too.

I've been looking around for a brand that has less sodium in it than the Campbell's but so far, no luck.

I restrict my intake to once in a while. But when I have it...YUM! :9

[Kaleva]

2. It's one of my favorites along with cream of celery.

[Zomby Woof]

3. I love it

I like to put in a slab of butter, some black pepper, and sometimes, crackers.

When I have it handy, a few drops of Tabasco Jalapeño complements it nicely.

[Taverner]

4. Would you have it with Bacon Beer?

[HopeHoops]

5. Bean's good - hold the dead pig parts.

[Brickbat]

6. It's fantastic, but I wish I could find a homemade recipe that's as good as Campbell's.

Without, you know, all the salt and other crap in it.

[LynneSin]

7. Warn us when you've had some so I don't stand behind you

I enjoy breathing the fresh air

[Demoiselle]

8. Bean and Bacon by Campbells. And Canadian Yellow Pea Soup by Habitat.

I bet you'd like the Habitat too, Drunken.

[MiddleFingerMom]

9. Have found Campbell's Split Pea w/Ham far superior....

.
...but because of the sodium and the cost ($1.99/can where I am!!!!). it's
a rare, RARE treat on my diet.
.

[trof]

10. Peanut (butter) soup:

This is close to Miz t.'s recipe.
One of my favorite comfort foods.

Ingredients:

* ¼ cup (1/2 stick) unsalted butter
* 1 medium onion, finely chopped
*
* 3 tablespoons flour
* 8 cups Chicken Stock* (or low-salt canned chicken stock)
* 2 cups smooth peanut butter
* 1 ¾ cups light cream or half-and-half
* Finely chopped salted peanuts, for garnish

Instructions:

In a large saucepan or soup pot over medium heat, melt the butter. Add the onion and cook, stirring often, until softened, three-five minutes.

Stir in flour and cook two minutes longer.

Pour in the chicken stock, increase the heat to high, and bring to a boil, stirring constantly. Reduce the heat to medium and cook, stirring often, until slightly reduced and thickened, about 15 minutes. Pour into a sieve set over a large bowl and strain, pushing hard on the solids to extract as much flavor as possible. Return the liquid to the sauce pan or pot.

Whisk the peanut butter and the cream into the liquid. Warm over low heat, whisking often, for about five minutes. Do not boil.

Serve warm, garnished with the chopped peanuts.