Hearty Bean Soup

2 (15 oz) cans kidney beans
1 (15 oz) can garbanzo beans
2 1/2 cups water
2 medium potatoes, peeled, diced
1 cup thinly sliced carrots
1/2 cup chopped onion
1 (16oz) can tomato paste
2 tsp chili powder
1 tsp salt
1 tsp dried basil, crushed
1/4 tsp garlic powder
1/4 tsp pepper
8 oz monterey jack cheese, cut into 1/2 inch cubes

In a dutch oven, combine undrained kidney and garbanzo beans, water, potatoes, carrots, onion, tomato paste, chili powder, salt, basil, garlic powder, and pepper.  Bring to boiling. Reduce heat. Cover and simmer 30 minutes or until vegetables are tender. Top each serving with about 1/4 cup of the cheese cubes.

Serves 8