Echo Valley Bean Soup Recipe

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"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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 10 Jones Dairy Farm Dry-Aged 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

Nutritional Facts

1 cup: 307 calories, 23g fat (8g saturated fat), 25mg cholesterol, 877mg sodium, 21g carbohydrate (9g sugars, 4g fiber), 8g protein.


  1. 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.
  2. 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.
Originally published as Echo Valley Bean Soup in Quick Cooking November/December 1999, p46

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Joscy User ID: 2694585 36614
Reviewed Feb. 2, 2014

"Saving recipe since husband loves. loves bacon, which recipe has in it. Looks easy enugh to tssstogether."

kekabot User ID: 1323858 203368
Reviewed Sep. 14, 2009

"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."

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