Cauldron of Bubbling Cheese Bean Soup

This delicious soup containing ground beef, cheese, kidney beans, black beans and Raspberry Salsa is served in hollow out rye bread rounds.

Ingredients

  • 1 lb. Ground beef
  • 1 can Cheese soup with 1/2 can of water
  • 16 oz. Cheese, processed with jalapeno peppers
  • 15 oz. Kidney beans, well drained
  • 15 oz. Black beans, well drained
  • 1 cup Robert Rothschild Farm Raspberry Salsa
  • 6 medium Dark rye bread, individual rounds, unsliced
  • Directions
    1. Sauté ground beef in a soup pot over medium high heat until browned, about 5 to 7 minutes. Add canned cheese soup and water and bring to a very gentle simmer. Add the cheese with jalapeño peppers, and stir until melted. Remove from heat. Stir in beans and Raspberry Salsa and bring back to a simmer.
    2. Cut off tops of each loaf of bread, and reserve for later. Carefully hollow out center of each loaf leaving 1 1/2 inch shell. Spoon soup into hollowed out bread, allowing some to spill over top of bread cauldron as if bubbling, and replace top of the loaf. Serve hot.

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