Wash and sort all beans and peas. Allow to soak overnight in large soup pot, covered.
Next day drain and fill pot with water to cover beans with a few inches over bean level. Add carrots, salt, pepper, hot sauce, and worcestershire sauce, and bring to a boil.
Reduce heat and allow to simmer over very low heat. Saute onions, green pepper, and celery in the vegetable oil till almost tender. Add to soup pot with the tomatoes when the beans are almost done.
Serve topped with the shredded cheese.
Originally Submitted
10/22/2009
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