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Three Bean Soup and Flaky Cheese Crisps

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Three Bean Soup and Flaky Cheese Crisps

Enjoy an easy warm supper tonight by turning canned beans and refrigerated biscuits into a savory soup with flaky cheese crisps.

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Serves 4

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2 teaspoons olive oil
4 ounces onion
2 cloves garlic
1 cup canned pinto beans
1 cup canned red beans
1 cup canned black beans
1 cup canned diced tomatoes
1 cup vegetable broth
1/2 cup salsa
1 dash cumin
4 teaspoons lime juice
1/2 teaspoon dried cilantro
8 refrigerated biscuits
1/2 cup grated mozzarella cheese

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  1. Pour olive oil into a skillet. Dice onion and garlic and brown in oil over medium heat for about 3 minutes or until tender. Transfer to a large saucepan.
  2. Drain and rinse canned beans and add to saucepan. Add canned tomatoes, vegetable broth salsa and lime juice. Sprinkle cumin and dried cilantro over beans and stir everything to blend. Cover and cook over medium heat.
  3. When beans have been cooking for 10 minutes prepare Flaky Cheese Crisps.
  4. Turn oven on to 400 degrees.
  5. Open refrigerated biscuits and place on a floured surface. Roll biscuits very thin and place on a lightly greased cookie sheet. Sprinkle with grated cheese and place in oven.
  6. Bake cheese crisps until golden brown, about 10 minutes. Cut into wedges and serve with hot soup.
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Nutritional information for Three Bean Soup and Flaky Cheese Crisps

Calories: 432
Calories from Fat: 82

% Daily Value*
Total Fat 9g 14%
Saturated Fat 3g 15%
Cholesterol 11mg 4%
Sodium 1874mg 78%
Total Carbohydrates 70g 23%
Dietary Fiber 14g 57%
Sugars 3g ~
Protein 20.5g 41%
Vitamin A 33% Iron 31%
Vitamin C 20% Calcium 24%
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

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