Friday, September 28, 2007

Arizona Mountain Soup ..... "Flash Back Friday" to the days of the cooler Autumn weather and a warm bowl of soup.

Arizona Mountain Soup
The cool weather of Fall and Winter in Ohio usually meant a pot of soup was on the stove daily. Lunch was often soup and sandwich or just the freshly made warm bread. Now that pot of soup lasts all week unless we get company to help eat it. Before we retired I used to share with my neighbors. We have changed residences and so have many of our former neighbors. This is a great soup and remember that rice and beans make a complete protein.
1 1/4 cups dried pinto beans soaked overnight
2 sliced of bacon, diced and fried crisp and drained
2 medium onions, finely chopped
2 cloves garlic, finely chopped
1 16 ounce can tomatoes
1 1/2 cups cooked brown rice (3/4 cup raw)
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
In a stockpot, combine beans with 5 cups of water and allow beans to soak overnight. Do not drain. Simmer covered for 2 hours or until beans are tender. Drain reserving 2 cups of liquid. In a skillet cook bacon until almost crisp, then add onion and when transparent add garlic and saute for one more minute. Stir vegetables to prevent browning. Bring all ingredients to a boil and simmer with the two cups reserved juice from the cooked beans. If soup is too thick add water.

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