Spicy Bean with Bacon Soup Recipe

Place the pinto beans into a large container and cover with several inches of cool water; let stand 4 hours. Drain and rinse.

Place the bacon in a large stock pot and cook and stir over medium-high heat until evenly browned about 10 minutes. Add the onion jalapeno peppers and carrots; cook and stir until the carrots are soft. Pour in the chicken stock and bring to a boil. Stir in the drained beans tomato sauce garlic powder cilantro salt and pepper; simmer until the beans are tender 3 to 4 hours.