Best Cheesy Bean Soup Recipes

CAULDRON OF BUBBLING CHEESY BEAN SOUP

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.

CHEESY WHITE BEAN SOUP

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.

CHEESY MAC AND CHILI BEAN SOUP

Steps:

• 1. Cook' ground sirloin and drain. Saute' onions and garlic in olive oil till tender and clear ,add to cooked ground sirloin , set aside.
• 2. In a large soup pot combine the stewed tomatoes ,cumin , Cavenders Greek seasoning, 2 LB. Pkg. Williams chili mix, 1 Pkg. Ranch dressing mix and Grub Rub.
• 3. Combine meat, onions and garlic with stewed tomato mixture.
• 4. Add drained beans , chicken broth and cooked macaroni.
• 5. Melt Velveeta cheese with the can of beef broth and stir into soup mixture . Salt and pepper to taste
• 6. Let simmer on low for about 15 to 20 minutes ,stirring often to prevent sticking.

CHEESY BLACK BEAN SOUP

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!

CHEESY BEAN SOUP

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.

CHEESY BLACK BEAN SOUP

Steps:

• In large saucepan, combine all ingredients. Cook and stir over medium-low heat until cheese is melted and soup is blended and hot, 7-10 minutes.

CHEESY TOPPED BEAN SOUP

Steps:

• Sort and wash the beans. Cover with water to a depth of 2" over beans, bring to a boil, cook 3 minutes. Turn off heat, cover and let stand 1 hour. Drain.
• Return to the pot and add water, bay leaf, onion, garlic, celery, carrot, salt, pepper, tomatoes, and cloves. I sometimes saute the onion, garlic and celery before adding. Simmer until beans are tender, about 2 hours. Add parsley, chili powder, cumin, lemon juice, and hot sauce.
• Cook, uncovered, 15 minutes. Top each serving with cheese. Enjoy!