Chili Soup Jarlsberg
Yield
12 servingsPrep
15 minCook
1 hrsReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef, round steak
diced |
|
| 2 | tablespoons |
vegetable oil
|
|
| 29 | ounces |
beef stock
|
|
| 15 | ounces |
red kidney beans
dark |
|
| 14 ½ | ounces |
tomatoes
chopped, undrained |
|
| 1 | medium |
green bell peppers
chopped |
|
| 1 | medium |
sweet red bell peppers
chopped |
|
| 1 | large |
onions
chopped |
|
| 1 | large |
garlic cloves
minced |
*
|
| 3 ¼ | teaspoons |
chili powder
divided |
|
| ¼ | teaspoon |
cumin
ground |
|
| 1 ½ | cups |
jarlsberg cheese
shredded, divided |
*
|
| ¼ | cup |
butter
or margarine, softened |
|
| 1 | small |
garlic cloves
minced |
*
|
| 12 | each |
kavli norwegian crispbread
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef, round steak
diced |
|
| 3E+1 | ml |
vegetable oil
|
|
| 838.1 | ml/g |
beef stock
|
|
| 433.5 | ml/g |
red kidney beans
dark |
|
| 419.1 | ml/g |
tomatoes
chopped, undrained |
|
| 1 | medium |
green bell peppers
chopped |
|
| 1 | medium |
sweet red bell peppers
chopped |
|
| 1 | large |
onions
chopped |
|
| 1 | large |
garlic cloves
minced |
*
|
| 16 | ml |
chili powder
divided |
|
| 1.3 | ml |
cumin
ground |
|
| 355 | ml |
jarlsberg cheese
shredded, divided |
*
|
| 59 | ml |
butter
or margarine, softened |
|
| 1 | small |
garlic cloves
minced |
*
|
| 12 | each |
kavli norwegian crispbread
|
* |
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.
A dd 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 ¼ teaspoon 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 Jarls berg.
Bake just until cheese is melted.
Ladle soup into bowls.
Garnish with remaining ½ cup Jarlsberg cheese.
Serve with crispbreads.
