|
|
|
|
 |
|
|
| Cheese-Topped Bean Soup Recipe |
Category: Stews
Rating:
N/A
Servings: 3
|
|
|
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 cup 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
28 oz crushed tomatoes; (1 can) undrained
2 cloves garlic; minced
1/3 cup chopped fresh parsley
1 tablespoon chili powder
2 tablespoon lemon juice
1 dash hot sauce
4 oz shredded monterey jack cheese; (1 cup)
Cooking Directions:
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
stews,soups&
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
