Bean Soup With Cheddar Cornmeal Dumplings Recipes

SOUTHWESTERN BEAN SOUP WITH CORNMEAL DUMPLINGS

Steps:

• Combine 11 soup ingredients in slow cooker.
• Cover and cook on low 10 - 12 hours or high 4 - 5 hours.
• Make cumplings by mixing together flour, cornmeal, baking powder, salt and pepper.
• Combine egg white, milk and oil. Add to flour mixture. Stir with fork until just combined.
• At the end of the soup's cooking time, turn slow cooker to high. Drop dumplings by rounded teaspoonfuls to make 8 mounsd atop the soup.
• Cover and cook for 30 minutes (do not lift cover).
• Serve topped with your choice(s) of sour cream, shredded cheddar cheese and crushed tortilla chips.

PINTO BEAN SOUP WITH CORNMEAL DUMPLINGS

Steps:

• Coat a large saucepan with cooking spray, saute onion and carrots (and garlic if using) until tender. (If the pan appears to be too dry, add a tablespoon or so of the chicken broth.) Stir in the cumin until fragrant. Add the the beans, broth and salsa. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until reduced slightly.
• For dumplings, in a small bowl, combine the flour, cornmeal, baking powder and salt. Stir in buttermilk, cheese and scallions just until moistened. Drop by tablespoonfuls six dollops onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted near the center of a dumpling comes out clean (do not lift cover while simmering).

CROCK POT BEAN SOUP WITH CORNMEAL DUMPLINGS

Steps:

• In a slow cooker or crock pot combine beans, water, tomatoes, corn, carrot, onion, undrained chili peppers, bouillon, chili powder and garlic.
• Cover and cook on low 10 to 12 hours.
• Can be put in at night and let cook overnight or on high for 4 to 5 hours.
• For dumplings, in a small bowl stir together flour, cornmeal, baking powder, salt and pepper.
• In a medium bowl, combine egg white, milk, and oil.
• Add to flour mixture.
• Stir with a fork just until combined.
• Turn crock pot to high and drop the dumpling mixture from a rounded teaspoon to make about 8 dumplings on the soup.
• Cover and cook for 30 minutes.

SOUTHWESTERN BEAN SOUP WITH CORNMEAL DUMPLINGS

Steps:

• Combine the 11 soup ingredients in a slow cooker.
• Cover, and cook on low 10-12 hours, or on high for 4-5 hours.
• Make dumplings by mixing together flour, clornmeal, baking powder, salt, and pepper.
• Combine egg white, milk, and oil, and add to the flour mixture. Stir with fork, until just combined.
• At the end of the soup's cooking time, turn slow cooker to high. Drop dumpling mixture by rounded teaspoonfuls to make 8 mounds atop of the soup.
• Cover. cook for 30 minutes, and do not lift cover.

BEAN STEW WITH CORNMEAL-CHEDDAR DUMPLINGS

Steps:

• In a Dutch oven, heat oil over medium-high heat; add in the onions, garlic, bell peppers, jalapeno pepper (or the chile pepper) chili powder, cumin and oregano, saute for about 3 minutes.
• Add in the chopped tomatoes with juice, zucchini, pinto beans with juice and black beans with juice; bring to a boil, reduce heat and simmer for about 20-25 minutes (or until the zucchini is tender) season with salt and pepper to taste.
• In a bowl combine the flour, cornmeal, baking powder, 1/2 teaspoon salt and cayenne pepper (if using).
• Cut in the shortening until crumbly.
• Stir in the shredded cheese.
• Add in half and half cream; stir JUST until moistened.
• Drop the dough by heaping tablespoonfuls into the simmering mixture; cook 5 minutes, then cover with lid and continue to cook for 8-12 minutes more, or until the dumplings are done.