Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Dried black beans 1/4 t Ground pepper
1/4 c Dried black-eyed peas 1 cn Crushed tomatoes (28
1/4 c Dried lentils -ounces, undrained)
1/4 c Dried Great Northern beans 2 ea Cloves garlic, minced
1/4 c Dried red beans 1/3 c Chopped fresh parsley
1/4 c Dried pinto beans 1 T Chili powder
6 c Water 2 T Lemon juice
3/4 c Finely chopped onions ds Hot sauce
1/2 c Finely chopped celery 1 c Shredded Monterey Jack
1/2 c Chopped carrot -cheese (4 ounces)
1/4 t Salt

Sort and wash the beans. Place them in a large, non-aluminum Dutch
oven. Add water to cover by 2 inches and bring to a boil. Cook for 2
minutes. Remove from the heat, cover, and let stand for 1 hour. Drain
the beans and return to the pot. Add 6 cups of water, the onion,
celery, carrot, salt, pepper, tomatoes and garlic. Bring to a boil,
then reduce the heat, cover, and simmer for 2 hours or just until the
beans are tender. Stir in the parsley, chili powder, lemon juice and
hot sauce. Cook, uncovered, for an additional 15 minutes. Ladle the
soup onto individual soup bowl and top with the cheese.

Makes 3 quarts (serving size: 1 1/2 cups spoup and 2 tablespoons
cheese).

Calories 196 (23% from Fat); Protein 12.2 g; Fat 5.1g (Sat 2.8 g,
Mono 1.3 g, Poly 0.4g); Carbohydrate 27.1 g; Fiber 6.6 g; Cholesterol
11 mg; Iron 3 mg; Sodium 302 mg; Calcium 188 mg. [Vegetarian Menu;
Cooking Light; January/February 1995] Posted by Fred Peters.

Submitted By FRED PETERS On 01-22-95

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