Side Pannel
Cheese-Topped Bean Soup
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.
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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