Shelly's Recipe

CHEESY BEAN SOUP

Category: Soups

1 lb ground beef
1 can cheese soup with 1/2 can of water
1 (16-oz) pkg processed cheese with jalapeno peppers
1 (15-oz) can kidney beans, well drained
1 (15-oz) can black beans, well drained
1 cup medium or hot salsa
6 medium individual rounds dark rye bread, unsliced

Saute 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 jalapeno peppers, and stir until melted. Remove from heat.

Stir in beans and salsa and bring back to a simmer. 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.