Arizona Mountain Soup
Created by dienia b on July 6, 2023
- Servings: 8
- Prep Time: 1d
- Cook Time: 4h
- Recipe #41105
Ingredients
- 16 ounces dry pinto beans, (3 cups cooked)
- 3 ounces bacon, chopped, (3 slices )
- 1 cup onion, diced
- 3 cloves garlic, minced
- 15 ounces tomatoes, diced (1 can)
- 7 ounces cooked white rice, (1 1/2 cups)
- 1/2 teaspoon paprika
- 4 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon pepper, to taste
How to Make
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Step 1: Rinse beans in 5 quart kettle.
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Step 2: Combine beans and 3 cups water.
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Step 3: Cover.
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Step 4: Let stand overnight (or bring to boiling, reduce heat, and simmer 2 minutes and let stand for 1 hour).
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Step 5: Do not drain.
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Step 6: Simmer, covered for 2 hours or until beans are tender.
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Step 7: Drain reserving 2 cups liquid.
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Step 8: In a large Dutch oven over medium heat, sauté bacon until crisp but not too brown.
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Step 9: Remove to a plate and drain off all but 2 tablespoons drippings.
How to Make
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Step 10: Add onion and a pinch of salt to the drippings and sauté until translucent, stirring frequently, about 7 minutes.
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Step 11: Add garlic and cook 1 minute more.
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Step 12: Add tomatoes and their juices and bring to a boil.
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Step 13: Add beans, rice, salt, paprika, and pepper, then stir in 3 cups broth.
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Step 14: Bring to a boil, then reduce heat and simmer soup for about 30 minutes, stirring occasionally and adding remaining broth if needed.
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Step 15: Return about half the bacon to the soup.
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Step 16: Ladle into bowls and top with remaining bacon. Soup will thicken as it sits.
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Step 17: Add water or broth to thin as needed.