Recipe - Cheese-Topped Bean Soup

One fourth cup Dried black beans
One fourth cup Dried blackeyed peas
One fourth cup Dried lentils
One fourth cup Dried Great Northern beans
One fourth cup Dried red beans
One fourth cup Dried pinto beans
6 cup Water
Three fourths cup Finely chopped onion
One half cup Finely chopped celery
One half cup Chopped carrot
One fourth teaspoon Salt
One fourth teaspoon Pepper
28 ounce Crushed tomatoes; (1 can)
undrained
2 Cloves garlic; minced
1/3 cup Chopped fresh parsley
1 tablespoon Chili powder
2 tablespoon Lemon juice
1 ds Hot sauce
4 ounce Shredded Monterey Jack
cheese; (1 cup)

Sort and wash beans; place in a large, nonaluminum Dutch oven. Cover with
water to 2 inches above the beans; bring to a boil, and cook 2 minutes.
Remove from heat; cover and let stand 1 hour.

Drain beans.

Combine beans, 6 cups water, and next 7 ingredients, and bring to a boil.
Cover, reduce heat, and simmer 2 hours or just until beans are tender. Stir
in the parsley and the next 3 ingredients; cook, uncovered, an additional
15 minutes. Yield: 3 quarts (serving size: 1One half cups soup and 2
tablespoons cheese).

Serving Ideas : Ladle into individual soup bowls, and top with cheese.

Recipe by: Cooking Light, Jan/Feb 1995, page 122

Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Feb 25, 1998