1 green pepper
1 onion
1 clove garlic
1 c. sliced fresh mushrooms
3 tbsp. butter
2 c. brown beans, either canned or dry, prepared according to package directions
2 vegetarian or beef bouillon cubes
3 tomatoes
Parsley
Salt
Pepper
1 tsp. marmite (optional)
1 c. grated Gouda cheese (or Swiss or Havarti or Monterey Jack)

Chop the onion and garlic and cook in the butter until onion is transparent. Add chopped green pepper and sliced mushrooms and cook until slightly soft and browned. Add brown beans and 5 cups of water with bouillon cubes.

Add salt, pepper and parsley to taste. Add marmite (available in specialty shops) if desired.

When soup is heated to desired temperature, add tomatoes which have been blanched, skinned and chopped. Sprinkle cheese over soup and serve. Serves 4 to 6.