Monterey Soup - cooking recipe

Ingredients

1/2 lb. smoked sausage, chopped
2 cans (15 oz. each) pinto beans
1 (11 oz.) can whole kernel corn
1 (15 oz.) can garbanzo beans
16 oz. frozen hash browns
1 (29 oz.) can diced tomatoes
1 c. Mexican salsa
1 tsp. cumin
1 1/2 c. shredded Monterey Jack cheese

Preparation

In a large soup pot, combine sausage, pinto beans, corn, garbanzo, hash browns, tomatoes, salsa, and cumin.
Bring to a boil.
Reduce heat to low and cook for about 30 minutes or until garbanzos are fork tender.
Add water, as needed.
Stir in cheese.