ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cheese-Topped Bean Soup

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

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

Nutrition 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

How to Make It

  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.