Cheese-Topped Bean Soup

• 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 cups water
• 3/4 cup finely chopped onion
• 1/2 cup finely chopped celery
• 1/2 cup chopped carrot
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 (28-ounce) can crushed tomatoes, undrained
• 2 garlic cloves, minced
• 1/3 cup chopped fresh parsley
• 1 tablespoon chili powder
• 2 tablespoons lemon juice
• Dash of hot sauce
• 1 cup (4 ounces) shredded Monterey Jack cheese

1. 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.
2. 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.
3. Ladle into individual soup bowls, and top with cheese.

black beans, blackeyed peas, dried lentils, dried great northern beans, red beans, pinto beans, water, onion, celery, carrot, salt, pepper, tomatoes, garlic, parsley, chili powder, lemon juice, hot sauce, shredded monterey jack cheese

Taken from www.myrecipes.com/recipe/cheese-topped-bean-soup (may not work)