Instructions: COOK bacon in large saucepan* until crispy. Remove bacon from pan; leave drippings. Add onion and garlic; cook for 5 minutes. Add tomatoes, water, celery, chiles, hot pepper sauce and vinegar; cook for 10 minutes. Add pinto beans and cheese; heat until cheese is melted and soup is heated through.

Makes 8 servings.

This hearty soup is a stick-to-your ribs winner. Perfect with your next Mexican meal and it may be even better the second day as a quick-to-fix lunch.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.