Vegetable bean soup

Vegetable Bean soup
this recipe is from taste of home magazine April 3,2003. If anybody out gets a chance to go to the Taste of Home cooking school in your area, they are fun, and lots of more recipes to try.

Vegetable Bean soup
3 can (15 1/2 oz each) great northern beans, rinsed and drained
4 cups water
2 cans (15 1/2 oz each) hominy or garbanzo beans, rinsed and drained
1 package (16oz) frozen shoepeg corn ( I have used canned corn instead)
1 can (15oz) cushed or diced tomatoes, undrained
1 can (11 1/2 oz) bean and bacon soup, undiluted
1 can (10 oz) diced tomatoes and green chilies, undrained
1 meduim onion ,chopped
1 medium green pepper, chopped
1 Tablespoon cilantro flakes
1 teaspoon cumin
2 bay leaves
1 cup shredded chedder cheese
In dutch oven, combine first 13 ingredients. Bring to a boil. Reduce heat ; cover and simmer for 15 minutes. Discard bay leaves. Sprinkle with cheese when serving.
12 servings ( 4 quarts)

I have put left over vension chopped up in this as well.