Cheese-Topped Bean Soup

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3 quarts (serving size: 1 1/2 cups soup and 2 tablespoons cheese)


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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


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.

Ladle into individual soup bowls, and top with cheese.

Created date

June 2004

Nutritional Information

Calories 196
Caloriesfromfat 23 %
Fat 5.1 g
Satfat 2.8 g
Monofat 1.3 g
Polyfat 0.4 g
Protein 12.2 g
Carbohydrate 27.1 g
Fiber 6.6 g
Cholesterol 11 mg
Iron 3 mg
Sodium 302 mg
Calcium 188 mg