Santa Fe Bean Soup

3 (14 ounce) cans beef broth
1 (16 ounce) can pinto beans, drained
1 (15 ounce) can kidney beans, drained
1 (10 ounce) can chopped tomatoes and green chiles, undrained
1 (6 ounce) can tomato paste
1 tsp. liquid smoke
1 cup shredded sharp cheddar cheese

Combine first 6 ingredients in a large cooking pan. Bring to a boil, reduce heat and simmer uncovered for 30 minutes. To Serve: ladle soup into bowls and sprinkle the cheedar cheese on top.