Instructions: Place water, beans and salt pork in a soup pot. Cook beans until tender.

Drain beans, reserving water. Puree beans in blender, adding reserved water as needed. Saute garlic and onion in olive oil. Add tomatoes and cook for 10 minutes. Add beans and chicken broth and simmer for 20 minutes. Place a slice of cheese in each soup bowl. Pour soup over cheese and top with sour cream.

Yield: 6 to 8 servings.

NORMA C. RAUCH

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