Sally

Arizona Mountain Soup

1 1/4 c dry pinto beans
3 slices bacon, chopped
2 med onions, finely chopped
2 cloves garlic, minced
1 16-oz can tomatoes, cut up
1 1/2 c cooked brown rice
2 tsp salt
1/2 tsp paprika
1/4 tsp pepper

Rinse beans. In 5 qt kettle combine beans and 3 cups water. Cover; let stand overnight. (Or bring to boiling, reduce heat, simmer 2 minutes. Let stand 1 hour.) Do not drain. Simmer, covered, 2 hours or till beans are tender. Drain, reserving 2 c liquid.
In pan, cook bacon until almost crisp. Add onion and garlic. Cook and stir until vegetables are tender, but not brown.
Stir into cooked pinto beans. Add tomatoes, rice, salt, paprika, and pepper. Add reserved bean liquid and 2 cup water. Bring mixture to boil. Cover and simmer 1 hour, stirring occasionally. If soup is too thick, add water.