Side Pannel
Chili Soup Jarlsberg
Ingredients List
- 1 lb Beef round beef steak; diced
- 2 tb Vegetable oil
- 29 oz Beef broth
- 15 oz Dark red kidney beans
- 14 1/2 oz Tomatoes; chopped, undrained
- 1 md Green bell pepper; chopped
- 1 md Red bell pepper; chopped
- 1 lg Onions; chopped
- 1 lg Clov garlic; minced
- 3 1/4 ts Chili powder; divided
- 1/4 ts Ground cumin
- 1 1/2 c Shredded jarlsberg cheese;
- -divided
- 1/4 c Butter or margarine;
- -softened
- 1 sm Clove garlic; minced
- 12 Kavli norwegian crispbreads
Directions
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 1/2
cup of the Jarlsberg. Bake just until cheese is melted.
Ladle soup into bowls. Garnish with remaining 1/2 cup Jarlsberg cheese.
Serve with crispbreads.
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 1/2
cup of the Jarlsberg. Bake just until cheese is melted.
Ladle soup into bowls. Garnish with remaining 1/2 cup Jarlsberg cheese.
Serve with crispbreads.
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