CHEESY TOPPED BEAN SOUP

Cheesy Topped Bean Soup image

Provided by Sharon123

Categories Beans

Time 2h20m

Yield 10-12

Number Of Ingredients 22

1/4 cup dried black beans
1/4 cup dried black-eyed peas
1/4 cup dried lentils
1/4 cup dried great northern beans
1/4 cup dried red beans
1/4 cup dried pinto bean
6 cups water
2 bay leaves
3/4 cup onion, finely chopped
4 garlic cloves, minced
1/2 cup celery, finely chopped
1/2 cup carrot, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1 quart crushed tomatoes, with juice
2 large garlic cloves, minced
1/2 cup chopped fresh parsley
1 tablespoon chili powder
1/2 teaspoon cumin
2 tablespoons lemon juice
hot sauce
1 1/2 cups shredded monterey jack cheese

Steps:

Sort and wash the beans. Cover with water to a depth of 2" over beans, bring to a boil, cook 3 minutes. Turn off heat, cover and let stand 1 hour. Drain.
Return to the pot and add water, bay leaf, onion, garlic, celery, carrot, salt, pepper, tomatoes, and cloves. I sometimes saute the onion, garlic and celery before adding. Simmer until beans are tender, about 2 hours. Add parsley, chili powder, cumin, lemon juice, and hot sauce.
Cook, uncovered, 15 minutes. Top each serving with cheese. Enjoy!

Nutrition Facts : Calories 187.4, Fat 5.8, SaturatedFat 3.4, Cholesterol 15.1, Sodium 401.7, Carbohydrate 24.7, Fiber 6.6, Sugar 5.7, Protein 11