Cheese-topped bean soup

Yield: 3 servings

Measure Ingredient
¼ cup Dried black beans
¼ cup Dried black-eyed peas
¼ cup Dried lentils
¼ cup Dried Great Northern beans
¼ cup Dried red beans
¼ cup Dried pinto beans
6 cups Water
¾ cup Finely chopped onions
½ cup Finely chopped celery
½ cup Chopped carrot
¼ teaspoon Salt
¼ teaspoon Ground pepper
1 can Crushed tomatoes (28 ounces, undrained)
2 eaches Cloves garlic, minced
⅓ cup Chopped fresh parsley
1 tablespoon Chili powder
2 tablespoons Lemon juice
\N dash Hot sauce
1 cup Shredded Monterey Jack cheese (4 ounces)

Sort and wash the beans. Place them in a large, non-aluminum Dutch oven. Add water to cover by 2 inches and bring to a boil. Cook for 2 minutes. Remove from the heat, cover, and let stand for 1 hour. Drain the beans and return to the pot. Add 6 cups of water, the onion, celery, carrot, salt, pepper, tomatoes and garlic. Bring to a boil, then reduce the heat, cover, and simmer for 2 hours or just until the beans are tender. Stir in the parsley, chili powder, lemon juice and hot sauce. Cook, uncovered, for an additional 15 minutes. Ladle the soup onto individual soup bowl and top with the cheese.

Makes 3 quarts (serving size: 1½ cups spoup and 2 tablespoons cheese).

Calories 196 (23% from Fat); Protein 12⅕ g; Fat 5.1g (Sat 2⅘ g, Mono 1.3 g, Poly 0.4g); Carbohydrate 27⅒ g; Fiber 6⅗ g; Cholesterol 11 mg; Iron 3 mg; Sodium 302 mg; Calcium 188 mg. [Vegetarian Menu; Cooking Light; January/February 1995] Posted by Fred Peters.

Submitted By FRED PETERS On 01-22-95

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