Title: Cheese-Topped Bean Soup
Categories: Soups &, Stews
Yield: 8 Servings

1/4 c Dried black beans
1/4 c Dried black-eyed peas
1/4 c Dried lentils
1/4 c Dried Great Northern beans
1/4 c Dried red beans
1/4 c Dried pinto beans
6 c Water
3/4 c Finely chopped onion
1/2 c Finely chopped celery
1/2 c Chopped carrot
1/4 ts Salt
1/4 ts Pepper
28 oz Crushed tomatoes; (1 can)
-undrained
2 Cloves garlic; minced
1/3 c Chopped fresh parsley
1 tb Chili powder
2 tb Lemon juice
1 ds Hot sauce
4 oz 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: 1-1/2 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 recipelu-digest by "Christopher E. Eaves" on
Feb 25, 1998