Chili Bean Soup

• 1 1/2 cups dried kidney beans (about 9 ounces)
• 2 teaspoons olive oil
• 1 large onion, chopped
• 1 large red bell pepper, chopped
• 1 large celery stalk, chopped
• 3 garlic cloves, minced
• 1 bay leaf
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 4 cups water
• 1 14 1/2- to 16-ounce can diced tomatoes, pureed in processor
• 1/8 teaspoon cayenne pepper
• 4 tablespoons grated Monterey Jack cheese (about 1 ounce)

1. Place beans in large bowl.
2. Pour enough cold water over to cover beans by 2-inches.
3. Let stand overnight.
4. Drain.
5. Heat oil in heavy large Dutch oven over medium-low heat.
6. Add onion, bell pepper, celery, garlic and bay leaf; stir to coat with oil.
7. Cover and cook until vegetables are tender and light golden, stirring occasionally, about 15 minutes.
8. Uncover; add chili powder and cumin and stir 1 minute.
9. Add beans, 4 cups water, tomatoes and cayenne; bring to boil.
10. Reduce heat; cover and simmer until beans are tender, about 1 hour 10 minutes.
11. Uncover soup; season to taste with salt and pepper.
12. (Can be prepared 1 day ahead.
13. Cover and refrigerate.
14. Bring soup to simmer before continuing.)
15. Discard bay leaf.
16. Ladle soup into bowls.
17. Sprinkle 1 tablespoon cheese over each bowl and serve.

kidney beans, olive oil, onion, red bell pepper, celery stalk, garlic, bay leaf, chili powder, ground cumin, water, tomatoes, cayenne pepper, grated monterey

Taken from www.epicurious.com/recipes/food/views/chili-bean-soup-1529 (may not work)