Cauldron of Bubbling Cheesy Bean Soup

Ingredients:
- 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

Directions:
- 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.