| 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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