| 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 | 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) |
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" <[email protected]> on Feb 25, 1998
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