Cheesy Topped Bean Soup

• 14 cup dried black beans
• 14 cup dried black-eyed peas
• 14 cup dried lentils
• 14 cup dried great northern beans
• 14 cup dried red beans
• 14 cup dried pinto bean
• 6 cups water
• 2 bay leaves
• 34 cup onion, finely chopped
• 4 garlic cloves, minced
• 12 cup celery, finely chopped
• 12 cup carrot, chopped
• 14 teaspoon salt
• 14 teaspoon pepper
• 1 quart crushed tomatoes, with juice
• 2 large garlic cloves, minced
• 12 cup chopped fresh parsley
• 1 tablespoon chili powder
• 12 teaspoon cumin
• 2 tablespoons lemon juice
• hot sauce
• 1 12 cups shredded monterey jack cheese

1. Sort and wash the beans.
2. Cover with water to a depth of 2" over beans, bring to a boil, cook 3 minutes.
3. Turn off heat, cover and let stand 1 hour.
4. Drain.
5. Return to the pot and add water, bay leaf, onion, garlic, celery, carrot, salt, pepper, tomatoes, and cloves.
6. I sometimes saute the onion, garlic and celery before adding.
7. Simmer until beans are tender, about 2 hours.
8. Add parsley, chili powder, cumin, lemon juice, and hot sauce.
9. Cook, uncovered, 15 minutes.
10. Top each serving with cheese.
11. Enjoy!

black beans, blackeyed peas, lentils, beans, red beans, pinto bean, water, bay leaves, onion, garlic, celery, carrot, salt, pepper, tomatoes, garlic, parsley, chili powder, cumin, lemon juice, hot sauce, shredded monterey jack cheese

Taken from www.food.com/recipe/cheesy-topped-bean-soup-132678 (may not work)