Cheese-topped bean soup
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Cheese-topped bean soup
  Soups    Stews    Beans  
Last updated 6/12/2012 1:13:05 AM. Recipe ID 41345. Report a problem with this recipe.
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      Title: Cheese-topped bean soup
 Categories: Soups &, Stews
      Yield: 8 Servings
    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)
      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)
  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.

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Recipe ID 41345 (Apr 03, 2005)

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