Hearty Bean Stew - cooking recipe

Ingredients

2 (15 1/2 oz.) cans red kidney beans
1 (15 oz.) can garbanzo beans
2 medium potatoes, peeled, quartered lengthwise and sliced
1 c. thinly sliced carrots
1/2 c. chopped onion
1 (6 oz.) can tomato paste
1 to 2 tsp. chili powder
1 tsp. dried basil
1/4 tsp. garlic powder
1/4 tsp. pepper
8 oz. Monterey Jack cheese, cut into 1/2-inch cubes

Preparation

In a Dutch oven, combine all ingredients, except cheese, with 2 1/2 cups water and 1 teaspoon salt.
Bring to boiling; reduce heat.
Cover and simmer 30 minutes or until vegetables are tender. Top each serving with 1/3 cup cheese cubes.
Serves 6.