Yield: 6 Servings
|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