Cheesy Bean Soup

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See you in 2021!!

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(507) 289-0022




Cheesy Bean Soup

1 lb. ground beef
1 can cheese soup
1  14 oz. can chicken broth
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

Sauté ground beef in a soup pot over medium high heat until browned, about 5 to 7 minutes. Add canned cheese soup and broth 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. Cook 20 minutes and serve with dark rye bread. This soup is delicious!