Chili Soup

• 1 lb. lean round steak, diced
• 2 Tbsp. oil
• 2 (16 oz.) cans beef broth
• 1 medium green pepper, chopped
• 1 medium red pepper, chopped
• 1 large onion, chopped
• 1 Tbsp. chili powder
• 1/4 tsp. ground cumin
• 1 (16 oz.) can chopped tomatoes (undrained)
• 1 (16 oz.) can dark red kidney beans
• 1 c. grated Jarlsberg cheese

1. In a large deep saucepan, brown beef in oil, turning to brown on all sides.
2. Add beef broth and simmer 1 hour.
3. Add peppers, onion, garlic, chili powder, cumin, tomatoes and beans.
4. Cover and simmer for 30 minutes.
5. Blend in 1/2 cup of cheese; heat until the cheese melts.
6. Garnish with remaining cheese before serving. Makes 6 servings, each with 398 calories, 19g of fat and 86mg of cholesterol.

lean round steak, oil, beef broth, green pepper, red pepper, onion, chili powder, ground cumin, tomatoes, dark red kidney beans, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=910150 (may not work)