I found this idea recently, and now it has become a family favorite. It’s as easy as
One (form biscuit dough on the muffin cups of an upside-down muffin tin)
Two (bake them for 10-15 minutes)
Three (fill the bowls with soup or chili)
Our latest soup de jour is Black Bean Salsa Soup. With baseball schedule in high gear, I am thankful for E-A-S-Y dinners!
INGREDIENTS:
2 (15 ounce) cans black beans, drained
and rinsed
1 1/2 cups vegetable broth
1 cup chunky salsa
1 teaspoon ground cumin
4 tablespoons sour cream
2 tablespoons thinly sliced green onionDIRECTIONS:
1. In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
2. Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
3. Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.
Yum! I’m wondering if this pre-game recipe also provides additional jet-propulsion for the Johanik boys – not that they need soup for that!