Arizona Mountain Soup

By bakers_delight85

Ingredients

• 1 1/4 cup dried pinto beans, rinsed
• 5 cups water
• 3 slices bacon, chopped
• 2 medium onions, finely chopped
• 2 garlic cloves, minced
• 1 can (16 ounces) tomatoes, cut up
• 1 1/2 cups brown rice, cooked
• 2 tsp. salt
• 1/2 tsp. paprika
• 1/4 tsp. pepper

Preparation

Step 1

Combine the beans and 3 cups of water in a 5-6 quart kettle or Dutch oven. Cover, let stand overnight or bring to a boil, reduce the heat, and let simmer 2 minutes. Let stand 1 hour. Do not drain. Simmer, covered, for 2 hours, or until the beans are tender. Drain, reserving 2 cups of liquid.
Cook the bacon in the Dutch oven until almost crisp. Add the onion and garlic. Cook and stir until the vegetables are tender but not brown. Stir in the cooked pinto beans, tomatoes, rice, salt, paprika, and pepper. Add the reserved bean liquid and remaining 2 cups water. Bring the mixture to a boil. Reduce the heat, cover, and simmer 1 hour, stirring occasionally. If the soup is too thick, add water.