Cheesy Bean Soup Recipes

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:

• Brown and drain ground beef.
• Add soup, cheese and salsa.
• Heat on medium and stir until well-blended.
• Add beans and continue heating until well-blended.
• Sprinkle in some crushed red pepper for added "heat," if you like.

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!