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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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A lovely soup with a nice mix of beans and vegetables topped with Monterey Jack cheese. This is a stick to your ribs soup! 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 bean |
6 cups water |
2 bay leaves |
3/4 cup onion, finely chopped |
4 garlic cloves, minced |
1/2 cup celery, finely chopped |
1/2 cup carrot, chopped |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 quart crushed tomatoes, with juice |
2 large garlic cloves, minced |
1/2 cup chopped fresh parsley |
1 tablespoon chili powder |
1/2 teaspoon cumin |
2 tablespoons lemon juice |
hot sauce |
1 1/2 cups shredded monterey jack cheese |
Directions:
1. Sort and wash the beans. Cover with water to a depth of 2 over beans, bring to a boil, cook 3 minutes. Turn off heat, cover and let stand 1 hour. Drain.
2. Return to the pot and add water, bay leaf, onion, garlic, celery, carrot, salt, pepper, tomatoes, and cloves. I sometimes saute the onion, garlic and celery before adding. Simmer until beans are tender, about 2 hours. Add parsley, chili powder, cumin, lemon juice, and hot sauce.
3. Cook, uncovered, 15 minutes. Top each serving with cheese. Enjoy!
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