Cheese-Topped Bean Soup

By dashy_65

Ingredients

• 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 beans
• 6 cups water
• 3/4 cup finely chopped onion
• 1/2 cup finely chopped celery
• 1/2 cup chopped carrot
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 (28-ounce) can crushed tomatoes, undrained
• 2 garlic cloves, minced
• 1/3 cup chopped fresh parsley
• 1 tablespoon chili powder
• 2 tablespoons lemon juice
• Dash of hot sauce
• 1 cup (4 ounces) shredded Monterey Jack cheese

Preparation

Step 1

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.

Ladle into individual soup bowls, and top with cheese.

196 cal, 5.1g fat, 27.1g carb, 6.6g fiber, 302mg sodium