Arizona Mountain Soup

Ingredients:

• 1 1/4 cups dry pinto beans
• 3 slices bacon, chopped
• 2 medium onions, chopped
• 2 cloves garlic, minced
• 1 (16 oz.) can tomatoes, cut up
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• 1 1/2 cups brown rice, cooked
• 2 tsp. salt
• 1/2 tsp. paprika
• 1/4 tsp. pepper
• 1 to 2 cups browned hamburger

Directions:

Rinse beans in 5 quart kettle. Combine beans and 3 cups water. Cover. Let stand overnight or bring to a boil. Reduce heat, and simmer 2 minutes. Let stand 1 hour. Do not drain. Simmer covered for 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, and bring mixture to boiling. Cover and simmer 1 hour, stirring occasionally. If soup is too thick, add water.

By Irishwitch from Aurora, CO