Cheese-Topped Bean Soup
| Yield: | 8 Servings |
| Categories: | Soups, Stews |
| 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) |
Advertisement