Brown beef in hot oil in large, deep saucepan over medium heat. Add broth. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 1 hour. Add beans, tomatoes, peppers, onion, garlic, 3 teaspoons chili powder and cumin. Simmer, covered, 30 minutes. Gradually blend in 1/2c Jarlsberg cheese. Heat just until cheese melts. Blend butter, small garlic clove and remaining 1/4t chili powder in small bowl. Spread on crispbreads; arrange on cookie sheet. Bake in preheated 375? F oven several minutes or until butter is melted. Sprinkle with 1/2 cup of the Jarlsberg. Bake just until cheese is melted. Ladle soup into bowls. Garnish with remaining 1/2 cup Jarlsberg cheese. Serve with crispbreads. Busted by Gail Shermeyer firstname.lastname@example.org Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <email@example.com> on Apr 13, 1998
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|Serving Size: 1 Serving (429g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 171 (73%)|
|Amt Per Serving||% DV|
|Total Fat 19g||25 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 16.4mg||5 %|
|Sodium 841.1mg||29 %|
|Potassium 282mg||7 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 6.8g|
|Protein 6.1g||9 %|
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Calories per serving: 234
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