Yield: 6 servings.
1 lb. round steak, diced
2 Tbsp. Lucini Premium Select Extra Virgin Olive Oil
1 medium red pepper, chopped
1 medium green pepper, chopped
1 large onion, chopped
4 cups vegetable or beef stock, or broth
1 Tbsp. Worcestershire sauce 2 cups fresh Roma tomatoes, seeded and chopped, or 16-oz. can diced tomatoes, drained
16-oz. can dark red kidney beans, drained
1 tsp. cumin
1 tsp. chili powder
1 cup shredded or grated Jarlsberg cheese
In large, deep saucepan, sautè beef in olive oil until brown on all sides. Add peppers and onion and sautè about 3-4 minutes. Add broth and simmer for 20 minutes. Add remaining ingredients (except the cheese), stir, cover and simmer for 20 minutes. Ladle soup into bowls and top with cheese.