MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cheese Topped Bean Soup
 Categories: Crs, Lacto, Low fat
      Yield: 8 Servings
 
    1/4 c  Dried black beans
    1/4 c  Dried black eyed peas
    1/4 c  Dried lentils
    1/4 c  Dried Great Northern beans
    1/4 c  Dried red beans
    1/4 c  Dried pinto beans
      6 c  Water
    3/4 c  Onion; finely chopped
    1/2 c  Celery; finely chopped
    1/2 c  Carrot; chopped
    1/4 ts Salt
    1/4 ts Pepper
     28 oz Can crushed tomatoes;
           - with juice
      2 cl Garlic; minced
    1/3 c  Fresh parsley; chopped
      1 tb Chili powder
      2 tb Lemon juice
      1 ds Hot sauce
      1 c  Monterey Jack cheese;
           - shredded
 
  Sort and wash beans. Cover with water to a depth of 2" over,
  bring to a boil, cook 2 minutes. Turn off heat, cover and let
  stand 1 hour. Drain. Return to pot and add water, onion, celery,
  carrot, salt, pepper, tomatoes, and cloves. Simmer until beans
  are tender, about 2 hours. Add parsley, chili powder, lemon
  juice, and hot sauce. Cook, uncovered, 15 minutes. Top each
  serving with cheese.
  
  Per 1 1/2 cup soup and 2 tb cheese serving:
  196 cal, 12.2 g pro, 5.1 g/23% fat, 27.1 g carbs, 6.6 g fiber,
  11 mg chol, 3 mg iron, 302 mg sod, 188 mg calcium.
  
  Cooking Light Jan/Feb 95.
  Shared by Carolyn Shaw 1/96
  
  From: Carolyn Shaw
  Date: 01-31-96
 
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