Cauldron of Bubbling Cheesy Bean Soup

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 6 servings
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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. 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.

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