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| 1/4 Tasse | black beans dried |
| 1/4 Tasse | Dried black-eyed peas |
| 1/4 Tasse | lentils dried |
| 1/4 Tasse | Dried Great Northern beans |
| 1/4 Tasse | Dried red beans |
| 1/4 Tasse | Dried pinto beans |
| 6 Tasse | water |
| 3/4 Tasse | onion finely chopped |
| 1/2 Tasse | celery finely chopped |
| 1/2 Tasse | carrot chopped |
| 1/4 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 28 x ca. 30 g | Crushed tomatoes; (1 can) undrained |
| 2 | cloves garlic minced |
| 1/3 Tasse | parsley fresh, chopped |
| 1 Esslöffel | chilli powder |
| 2 Esslöffel | lemon juice |
| 1 Prise | sauce hot |
| 4 x ca. 30 g | Shredded Monterey Jack cheese; (1 cup) |
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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.
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. Yield: 3 quarts (serving size: 1-1/2 cups soup and 2 tablespoons cheese).
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