Ingredients
1/2 lb. white beans
1-1/2 tsp. salt
4 strips bacon
2 large onions, chopped
1/2 lb. beef soup meat
2 tbsp. paprika
1/8 tsp. powdered cumin seed
1 tsp. salt
1/4 to 1/2 tsp. cayenne (optional)
1 large carrot, sliced
1 can (1 lb.) tomatoes, drained and broken up

Directions
Sort the beans to remove any foreign material. Wash the beans and place in a large pot with enough water to cover them. Add the 1-1/2 teaspoon salt and bring to a boil. Cook for 2 minutes. Remove from heat and let stand for 1 hour.

Meanwhile, begin frying 4 strips of bacon that have been diced in a large pot. Add the chopped onions and saute them with the frying bacon until tender. Add the soup meat and brown well. Add paprika, cayenne, cumin seed and 1 teaspoon salt. Mix well. Add the carrot and tomatoes. Pour in 1 quart of water, cover and simmer for 30 minutes.

When the beans are tender, drain and add them along with 1 cup of their liquid. Remove the beef and cut into bite sized pieces then return the beef to the soup. Cook for an additional 20 minutes.