Cheese-Topped Bean Soup

Recipe look good to you?     

Cheese-Topped Bean Soup Ingredients

1/4 c Dried black beans	1/4 ts Salt
1/4 c Dried black-eyed peas	1/4 ts Pepper
1/4 c Dried lentils	28 oz Crushed tomatoes; (1 can)
1/4 c Dried Great Northern beans	2 Cloves garlic; minced
1/4 c Dried red beans	1/3 c Chopped fresh parsley
1/4 c Dried pinto beans	1 tb Chili powder
6 c Water	2 tb Lemon juice
3/4 c Finely chopped onion	1 ds Hot sauce
1/2 c Finely chopped celery	4 oz Shredded Monterey Jack
1/2 c Chopped carrot

Instructions for Cheese-Topped Bean Soup

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

Main Ingredient: SoupCuisine: Uncategorized

More like this...

Bacon-Topped Cheese Soup

Spam Vegetable Soup with Cheese-Topped Croutons

Cheese-Topped Cauliflower

Penne with Pancetta& Vegetables Topped W/ Goat Cheese