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Arizona Mountain Soup




Source of Recipe


Magnolias






List of Ingredients



• 1 1/4 cup dry pinto beans
  
• 3 slices bacon, chopped
  
• 2 medium onions, chopped
  
• 2 cloves garlic, minced
  
• 1 (16 ounce) can tomatoes, cut up
  
• 1 1/2 cups brown rice, cooked
  
• 2 teaspoons salt
  
• 1/2 teaspoon paprika
  
• 1/4 teaspoon pepper
  
• 1 to 2 cups ham, browned hamburger, or other cooked meat (optional)
  






Instructions



1. Rinse beans in a 5 quart kettle. Combine beans and 3 cups water. Cover. Let stand over night, or bring to boiling. Reduce heat; simmer 2 minutes. Let stand 1 hour. Do not drain. Simmer, covered, 2 hours or until beans are tender. Drain, reserving 2 cups liquid. In dutch oven, cook bacon until almost crisp. Add onions and garlic. Cook and stir until vegetables are tender but not brown. Stir in the cooked pinto beans, tomatoes, rice, salt, paprika and pepper. Add reserved bean liquid and 2 cups water. Add meat if desired. Bring mixture to boiling. Cover and simmer 1 hour, stirring occasionally. If soup is to thick, add water.
   
2. Yield: 8 servings