Serves 4.

INGREDIENTS

  • 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
  • 2teaspoons 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)

    DIRECTIONS

    Place beans in large bowl. Pour enough cold water over to cover beans by 2-inches. Let stand overnight. Drain.

    Heat oil in heavy large Dutch oven over medium-low heat. Add onion, bell pepper, celery, garlic and bay leaf; stir to coat with oil. Cover and cook until vegetables are tender and light golden, stirring occasionally, about 15 minutes. Uncover; add chili powder and cumin and stir 1 minute. Add beans, 4 cups water, tomatoes and cayenne; bring to boil. Reduce heat; cover and simmer until beans are tender, about 1 hour 10 minutes.

    Uncover soup; season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring soup to simmer before continuing.) Discard bay leaf. Ladle soup into bowls. Sprinkle 1 tablespoon cheese over each bowl and serve.