| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains, Dairy | Norwegian | Soups & ste, Beef | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Busted by Gail Shermeyer 4paws@netrax.net Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on Apr 13, 1998
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