I've lazied up this recipe over the years. My changes:
No roux. To make the soup a little thicker, I mash some of the beans against the side of the pot during the last half-hour of cooking.
Once you fry the bacon and remove for adding back later, I use the bacon fat to saute the chopped onion and carrots. I found that too much bacon fat (yes, that can happen) and raw onions were giving me indigestion. I think the end result tastes nicer, too.
I forgot the potatoes this last time. Didn't miss them. Well, that's one less thing to chop next time!
I also didn't have a leftover ham bone this time. I bought ham ends from my local butcher - about $1 a pound! No bone to cut around=faster time and more ham. LOTS more ham.