| 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" <cea260@airmail.net> on
Feb 25, 1998
A Message from our Provider:
“Practice Safe Sex: get Married and be faithful!”