• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Cheese-Topped Bean Soup

  • Recipe Submitted by on

Category: Stews

 Ingredients List

  • 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)

 Directions

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.

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