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Echo Valley Bean Soup Recipe

"I came up with this recipe after sampling some excellent bean soup at a sandwich shop in a neighboring town," writes Patricia Crandall from Echo Valley Farm in Inchelium, Washington.

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Echo Valley Bean Soup Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

15 15 30

Ingredients

10 bacon strips, diced
1 medium onion, diced
2 garlic cloves, minced
1 can (14-1/2 ounces) stewed tomatoes
2 cans (15 ounces each) pork and beans
2 cans (14-1/2 ounces each) beef broth

Directions

In a saucepan, cook bacon until crisp. Set bacon aside; drain, reserving 1-2 tablespoons drippings. In the drippings, saute the onion and garlic until tender.
Meanwhile, in a blender, process tomatoes until smooth. Add to the onion mixture. Stir in pork and beans and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through. Stir in bacon. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 307 calories, 23 g fat (8 g saturated fat), 25 mg cholesterol, 877 mg sodium, 21 g carbohydrate, 4 g fiber, 8 g protein.

Originally published as Echo Valley Bean Soup in Quick Cooking November/December 1999, p46

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Echo Valley Bean Soup

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(1-1) of 1 reviews

Reviewed on Sep. 14, 2009 by kekabot

I used precooked bacon and just lightly browned it to have enough fat to saute the onions, garlic. Also used home canned stewed tomato mix - I add green pepper and onion. Initially, I didn't have high hopes for this recipe, but I had all the ingredients on hand, so I tried it and was pleasantly surprised. Try it, you'll like it. Great budget recipe as well.