Vegetable Bean Soup

 

                Fast dishes on cold winter day.

12 servings

• 3 cans (15½ ounces each) great northern beans, rinsed and drained
• 4 cups water
• 2 cans (15½ ounces each) hominy or 2 cans (15 ounces each) garbanzo beans, rinsed and drained
• 1 package (16 ounces) frozen shoepeg corn
• 1 can (15 ounces crushed or diced tomatoes, undrained
• 1 can (11½ 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, combine all ingredients except the cheddar cheese.
2. Bring to a boil, reduce heat ; cover and simmer for 15 minutes.
3. Discard bay leaves ; sprinkle with cheese

BON APPÉTIT