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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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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 |
Directions:
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.
2. 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.
3. Ladle into individual soup bowls, and top with cheese.
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