Cheesy Topped Bean Soup

A lovely soup with a nice mix of beans and vegetables topped with Monterey Jack cheese. This is a stick to your ribs soup!

• Ready In: 2 hrs 20 mins
• Yields: 10-12

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!