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Echo Valley Bean Soup

 Echo Valley Bean Soup
"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.
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.