Cauldron Of Bubbling Cheesy Bean Soup Recipes

Steps:

• 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.

Steps:

• Melt butter in heavy large saucepan over medium heat. Add leek and saute until tender, about 5 minutes. Add stock and potato and bring to boil. Reduce heat and simmer for 25 minutes, stirring occasionally. Puree soup in batches in processor or blender. Return soup to the saucepan. Add half-and-half and bring to simmer. (Can be prepared 1 day ahead, covered and refrigerated. Bring to simmer before continuing.) Gradually add all cheeses to soup and whisk until melted. Ladle soup into bowls and garnish with tarragon.

Steps:

• In a largish pot over medium heat render down the bacon until it's just crispy bits.
• Add the carrot, celery, and shallot and sautee until the carrot and celery start to become tender.
• Add the beef broth and cayenne pepper and bring to a simmer, simmer for 5 minutes.
• Add the black beans and continue to simmer for an additional 5 minutes, until the beans are heated through.
• Using a stick blender, (or your regular blender in batches), blend the soup until smooth.
• With the soup back on the heat stir in the Asiago until it's melted.
• Ladle the soup into individual crocks (or other broiler proof dishes) and top with a slice of the french bread. Sprinkle each round with grated Gouda. Broil on high for about 3 minutes until the cheese is melted and bubbly. Watch it carefully!

Steps:

• Place beans in large saucepot. Add enough water to cover beans by a few inches. Bring to boil on medium-high heat. Simmer on medium-low heat 30 min. or until beans until tender. Let beans cool in their cooking liquid; drain. Set aside.
• Meanwhile, heat oven to 400°F. Cut off and discard top third of garlic bulb; drizzle with 1/2 tsp. oil. Wrap loosely in foil; place on baking sheet. Bake 40 min. or until tender. Cool completely. Squeeze garlic pulp from bulb; set aside.
• Heat remaining oil in large stockpot on medium-high heat. Add onions; cook and stir 8 to 10 min. or until tender. Add beans, garlic pulp and broth; stir until blended. Bring to boil. Simmer on medium-low heat 15 min.
• Process soup, in batches, in blender until smooth. Return to pot. Add cheese; cook on medium heat until cheese is melted and soup is heated through, stirring constantly.

Steps:

• Melt cheese in medium saucepan over low heat, stirring occasionally.
• Remove from heat, stir in beans and salsa.
• Carefully cut center out of bread, leaving 1-1/2-inch shell.
• Cut bread center into pieces for dipping.
• Reserve 1 pretzel rod, arrange remaining pretzel rods on serving plate to resemble campfire logs.
• Place bread cauldron on pretzels, fill with cheese dip, allowing some to spill over top of bread cauldron.
• Arrange bread pieces and cocktail bread around cauldron.
• Place reserved pretzel rod in cheese dip and serve immediately.