Ingredients
1 tablespoon vegetable oil
1 pound ground beef
1 ½ teaspoon chili powder
½ teaspoon allspice
¼ teaspoon freshly ground pepper
2 cans (14 ½ ounces each) beef broth
1 can (15 ounces) red kidney beans, drained
¼ cup shredded cheddar cheese
Directions
To brown meat:
In large saucepan, heat oil over medium-high heat. Cook beef, stirring occasionally, for 5 minutes or until brown. Drain fat.
To finish soup:
Add chili powder, allspice, and black pepper. Cook, stirring for 1 minute. Add broth and half of kidney beans. Bring to a boil over medium-high heat. Meanwhile, puree remaining beans in blender or food processor. Stir into soup. Bring to a boil. Reduce heat to simmer. Cook for 20 minutes. Garnish with shredded cheese.
Makes 3 servings