Cauldron of Bubbling Cheesy Bean Soup

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

1. Saute ground beef in a soup pot over medium high heat until browned, about 5 to 7 minutes.
2. Add canned cheese soup and water and bring to a very gentle simmer.
3. Add the cheese with jalapeno peppers, and stir until melted.
4. Remove from heat.
5. Stir in beans and salsa and bring back to a simmer.
6. Cut off tops of each loaf of bread, and reserve for later.
7. Carefully hollow out center of each loaf leaving 1 1/2-inch shell.
8. Spoon soup into hollowed out bread, allowing some to spill over top of bread cauldron as if bubbling, and replace top of the loaf.
9. Serve hot.

ground beef, cheese soup, peppers, kidney beans, black beans, dark rye bread

Taken from www.foodnetwork.com/recipes/sandra-lee/cauldron-of-bubbling-cheesy-bean-soup-recipe.html (may not work)