Quick Vegetable Bean Soup

• 3 cans (15-1/2 ounces each) great northern beans, rinsed and drained
• 4 cups water
• 2 cans (15-1/2 ounces each) hominy, rinsed and drained
• 1 package (16 ounces) frozen shoepeg corn
• 1 can (15 ounces) crushed or diced tomatoes, undrained
• 1 can (11-1/2 ounces) condensed bean and bacon soup, undiluted
• 1 can (10 ounces) diced tomatoes and green chilies, undrained
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 tablespoon dried cilantro flakes
• 1 tablespoon dried parsley flakes
• 1 teaspoon ground cumin
• 2 bay leaves
• 1 cup shredded cheddar cheese

1. In a Dutch oven or soup kettle, combine the first 13 ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Discard bay leaves. Sprinkle with cheese.

beans, water, hominy, corn, tomatoes, condensed bean, tomatoes, onion, green pepper, cilantro flakes, parsley flakes, ground cumin, bay leaves, cheddar cheese

Taken from www.tasteofhome.com/recipes/quick-vegetable-bean-soup/ (may not work)