Chili soup jarlsberg

Yield: 6 Servings

Measure Ingredient
1 pounds Beef round beef steak; diced
2 tablespoons Vegetable oil
29 ounces Beef broth
15 ounces Dark red kidney beans
14½ ounce Tomatoes; chopped, undrained
1 medium Green bell pepper; chopped
1 medium Red bell pepper; chopped
1 large Onions; chopped
1 large Clov garlic; minced
3¼ teaspoon Chili powder; divided
¼ teaspoon Ground cumin
1½ cup Shredded jarlsberg cheese; divided
¼ cup Butter or margarine; softened
1 small Clove garlic; minced
12 \N Kavli norwegian crispbreads

Brown beef in hot oil in large, deep saucepan over medium heat. Add broth.

Bring to a boil over high heat. Reduce heat to low. Cover and simmer 1 hour. Add beans, tomatoes, peppers, onion, garlic, 3 teaspoons chili powder and cumin. Simmer, covered, 30 minutes. Gradually blend in 1/2c Jarlsberg cheese. Heat just until cheese melts.

Blend butter, small garlic clove and remaining 1/4t chili powder in small bowl. Spread on crispbreads; arrange on cookie sheet. Bake in preheated 375° F oven several minutes or until butter is melted. Sprinkle with ½ cup of the Jarlsberg. Bake just until cheese is melted.

Ladle soup into bowls. Garnish with remaining ½ cup Jarlsberg cheese.

Serve with crispbreads.

Busted by Gail Shermeyer 4paws@...

Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@...> on Apr 13, 1998

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