Cheese-topped Bean Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Dutch | Soups &, Stews | 8 | Servings |
INGREDIENTS
| 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 | t | Salt |
| 1/4 | t | Pepper |
| 28 | oz | Crushed tomatoes, 1 can |
| undrained | ||
| 2 | Cloves garlic, minced | |
| 1/3 | c | Chopped fresh parsley |
| 1 | T | Chili powder |
| 2 | T | Lemon juice |
| 1 | ds | Hot sauce |
| 4 | oz | Shredded Monterey Jack |
| cheese 1 cup |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 213
Calories From Fat: 95
Total Fat: 10.9g
Cholesterol: 31.3mg
Sodium: 704.1mg
Potassium: 443.1mg
Carbohydrates: 15g
Fiber: 4.2g
Sugar: 4.3g
Protein: 15.4g