Arizona Mountain Soup
Recipe: #41105
July 06, 2023
Categories: Beans, Bacon, Southwest Canned Tomatoes, Kidney Beans, more
"This recipe originated in the 70s, created by a thrifty artist in the mountains north of Phoenix. Can use Brown rice which was probably what was used."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (231 g)
- Calories 79
- Total Fat - 1.5 g
- Saturated Fat - 0.5 g
- Cholesterol - 3.3 mg
- Sodium - 672.8 mg
- Total Carbohydrate - 14.1 g
- Dietary Fiber - 2 g
- Sugars - 3.6 g
- Protein - 2.9 g
- Calcium - 24.1 mg
- Iron - 0.6 mg
- Vitamin C - 9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Rinse beans in 5 quart kettle.
Step 2
Combine beans and 3 cups water.
Step 3
Cover.
Step 4
Let stand overnight (or bring to boiling, reduce heat, and simmer 2 minutes and let stand for 1 hour).
Step 5
Do not drain.
Step 6
Simmer, covered for 2 hours or until beans are tender.
Step 7
Drain reserving 2 cups liquid.
Step 8
In a large Dutch oven over medium heat, sauté bacon until crisp but not too brown.
Step 9
Remove to a plate and drain off all but 2 tablespoons drippings.
Step 10
Add onion and a pinch of salt to the drippings and sauté until translucent, stirring frequently, about 7 minutes.
Step 11
Add garlic and cook 1 minute more.
Step 12
Add tomatoes and their juices and bring to a boil.
Step 13
Add beans, rice, salt, paprika, and pepper, then stir in 3 cups broth.
Step 14
Bring to a boil, then reduce heat and simmer soup for about 30 minutes, stirring occasionally and adding remaining broth if needed.
Step 15
Return about half the bacon to the soup.
Step 16
Ladle into bowls and top with remaining bacon. Soup will thicken as it sits.
Step 17
Add water or broth to thin as needed.
Tips
No special items needed.
0 Reviews
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