Recipe for Cheese-Topped Bean Soup 
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Yield:
8 Servings
Ingredients:
Amount Ingredient
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 cup Water
3/4 cup Finely chopped onion
1/2 cup Finely chopped celery
1/2 cup Chopped carrot
1/4 tsp Salt
1/4 tsp Pepper
28 oz Crushed tomatoes, (1 can) undrained
2 x Cloves garlic, minced
1/3 cup Chopped fresh parsley
1 tbl Chili powder
2 tbl Lemon juice
1 dsh Hot sauce
Instructions:
Instructions: 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.

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

Serving Ideas : Ladle into individual soup bowls, and top with cheese.

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