Mexican Soup - cooking recipe

Ingredients

3 (15.8 oz.) cans Great Northern beans (undrained)
1 (15.5 oz.) can hominy
1 (14.5 oz.) can stewed tomatoes
1 (11 1/2 oz.) can bean with bacon soup (undiluted)
1 (10 oz.) can diced tomatoes with green chilies
1 can whole kernel yellow corn
2 c. water
2 bay leaves
1 Tbsp. dried oregano
1 tsp. ground cumin
1 c. shredded Cheddar cheese

Preparation

Mix together. Bring to simmer. Simmer for about 1 hour. Serve with cheese sprinkled on top. Can use Cheddar and Monterey Jack. Yields 12 cups.