Arizona Mountain Soup

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.