Mexican

Cheese Topped Bean Soup is for Lunch.

Cheese Topped Bean Soup takes 30 minutes to prepare.

Cheese Topped Bean Soup takes 180 minutes to cook.

Cheese Topped Bean Soup makes 12 servings.

The ingredients for Cheese Topped Bean Soup are:

1-1/2 cups of Dried Bean Mix
6 cups of water
3/4 cup of finely chopped onion
1/2 cup of finely chopped celery
1/2 cup of chopped carrot
1/4 teaspoon of pepper
1/8 teaspoon of no salt substitute
1 (28ounce) can of salt free tomatoes, crushed
2 cloves of garlic, minced
1/3 cup of chopped fresh parsley
1 tablespoon of chili powder
2 tablespoons of lemon juice
dash of hot sauce (optional)
1 cup of shredded cheddar cheese

Here is how you make Cheese Topped Bean Soup:

Sort and wash the beans... place in a large pot.Cover with water up to 2 inches above the beans.Bring to a boil and cook for 2 minutes.Remove from the heat... Cover and let stand 1 hour.Drain the beans.Combine the beans, 6 cups of water and the next 7 ingredients ... Bring to a boil.Cover, reduce the heat and simmer for 2 hours or just until the beans are tender.Stir in the parsley and the next 3 ingredients.Cook uncovered an additional 15 minutes.Ladle into soup bowls and top with the cheese ** Makes 12 - 1 cup servings.Number of Servings: 12Recipe submitted by SparkPeople user PCGRANNY.

The nutritional information for Cheese Topped Bean Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 115.0

• Total Fat: 0.4 g
• Cholesterol: 0.0 mg
• Sodium: 136.2 mg
• Total Carbs: 21.7 g
• Dietary Fiber: 6.9 g
• Protein: 6.9 g

Cheese Topped Bean Soup is Mexican cuisine.

The dietary needs meet for Cheese Topped Bean Soup is Low Fat