Free Recipe Cheese-Topped Bean Soup
Recipe Type: Free Soup Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 8
Ingredients for Cheese-Topped Bean Soup Recipe
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)
Cheese-Topped Bean Soup Preparation
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 <cea260@airmail.net> on Feb 25, 1998
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