Southwest Bean Soup With Cornmeal Dumplings Recipes

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CROCK POT BEAN SOUP WITH CORNMEAL DUMPLINGS



Crock Pot Bean Soup With Cornmeal Dumplings image

This sounds so yummy! I haven't tried it yet, but with the weather cooling down, it's high up on my list.

Provided by Kanzeda

Categories     Black Beans

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 19

1 (15 1/2 ounce) can red kidney beans, rinsed and drained
1 (15 ounce) can black beans or 1 (15 ounce) can pinto beans, rinsed and drained
3 cups water
1 (14 1/2 ounce) can Mexican-style stewed tomatoes
2 teaspoons chili powder
2 garlic cloves, minced
1 (10 ounce) package frozen whole kernel corn
2 medium carrots, sliced
1 large onion, chopped
1 (4 ounce) can chopped green chili peppers
2 tablespoons chicken bouillon or 6 bouillon cubes
1/3 cup all-purpose flour
1/4 cup cornmeal
1 teaspoon baking powder
1 dash salt
1 dash pepper
1 beaten egg white
2 tablespoons milk
1 tablespoon cooking oil

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 (CROCK POT)



Southwestern Bean Soup (Crock Pot) image

Make and share this Southwestern Bean Soup (Crock Pot) recipe from Food.com.

Provided by Dreamer in Ontario

Categories     Corn

Time 10h25m

Yield 6 serving(s)

Number Of Ingredients 17

3 cups beef broth or 3 cups vegetable broth
1 (15 ounce) can red kidney beans, rinsed and drained
1 (15 ounce) can pinto beans or 1 (15 ounce) can great northern beans, rinsed and drained
15 1/2 ounces Mexican-style stewed tomatoes
1 (10 ounce) package frozen whole kernel corn
1 cup sliced carrot
1 large onion, chopped
1 (4 ounce) can diced green chili peppers, undrained
1 -2 teaspoon chili powder
2 garlic cloves, minced
1/3 cup all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon baking powder
1 dash pepper
1 beaten egg white
2 tablespoons milk
1 tablespoon cooking oil

Steps:

  • Combine broth, beans, undrained tomatoes, corn, carrot, onion, chili peppers, chili powder, and garlic in a crock pot (3 1/2 to 4 qt size is best).
  • Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
  • Dumplings:.
  • Stir together flour, cornmeal, baking powder, and pepper in a medium sized bowl.
  • Mix together egg white, milk, and oil in a small bowl.
  • Add to flour mixture and stir with a fork just until combined.
  • Divide dumpling mixture into 6 mounds and drop on top of the bubbling soup.
  • Cover and cook on low-heat setting for 30 minutes more or on high-heat setting for 20 minutes more (don''t give in to temptation to lift lid) or until a wooden toothpick inserted in center comes out clean.
  • Serve in bowls with 1 dumpling for each serving.

Nutrition Facts : Calories 332.3, Fat 4.7, SaturatedFat 0.9, Cholesterol 0.7, Sodium 772.1, Carbohydrate 58.6, Fiber 12.8, Sugar 3.6, Protein 18

SOUTHWESTERN BEAN SOUP



Southwestern Bean Soup image

When a friend needs a night off from cooking, I throw together this one-pot meal. I deliver it with tortilla chips, shredded cheese and sour cream for garnish. The pepper sauce can be ranged to suit individual tastes, and the broth can be eliminated for a thicker batch. -Jackie Hacker, Seville, Ohio

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 12 servings (3 quarts).

Number Of Ingredients 12

1 large onion, chopped
1 teaspoon canola oil
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes with garlic and onion
2 cans (14-1/2 ounces each) chicken or vegetable broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) cannellini beans, rinsed and drained
1-1/2 cups fresh or frozen corn
4 garlic cloves, minced
1-1/2 teaspoons ground cumin
1-1/2 teaspoons chili powder
1/8 to 1/4 teaspoon hot pepper sauce

Steps:

  • In a Dutch oven, saute the onion in oil until tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through.

Nutrition Facts : Calories 129 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 481mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 6g fiber), Protein 7g protein.

SOUTHWESTERN BEAN SOUP WITH CORNMEAL DUMPLINGS



Southwestern Bean Soup With Cornmeal Dumplings image

Make and share this Southwestern Bean Soup With Cornmeal Dumplings recipe from Food.com.

Provided by weekend cooker

Categories     Black Beans

Time 4h50m

Yield 4 soups, 4 serving(s)

Number Of Ingredients 20

1 (15 1/2 ounce) can red kidney beans, rinsed and drained
1 (15 1/2 ounce) can black beans, rinsed and drained
3 cups water
1 (14 1/2 ounce) can Mexican-style stewed tomatoes
1 (10 ounce) package frozen whole kernel corn, thawed
1 cup sliced carrot
1 cup chopped onion
1 (4 ounce) can chopped green chilies
2 tablespoons instant beef, chicken or 2 tablespoons vegetable bouillon granules
2 teaspoons chili powder
2 garlic cloves, minced
for the dumplings
1/3 cup flour
1/4 cup yellow cornmeal
1 teaspoon baking powder
1 dash salt
1 dash pepper
1 egg white, beaten
2 tablespoons milk
1 tablespoon oil

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.

Nutrition Facts : Calories 519, Fat 11.2, SaturatedFat 3.1, Cholesterol 8.1, Sodium 858.6, Carbohydrate 86.5, Fiber 19.9, Sugar 7, Protein 24.2

PINTO BEAN SOUP WITH CORNMEAL DUMPLINGS



Pinto Bean Soup With Cornmeal Dumplings image

Always on the hunt for simple but satisfying meals that don't burden me with a chiller full of leftovers. This recipe is an adaptation of a recipe published by Taste of Home's Cooking for 2 magazine and would work well with black beans. 6 points on the WW Momentum Plan as per the Recipe Builder.

Provided by justcallmetoni

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 14

1/3 cup chopped onion
1/4 cup fresh baby carrots, cut into 1/4-inch slices
1 garlic clove (optional)
1 (14 1/2 ounce) can pinto beans, rinsed and drained
1 1/2 cups fat free chicken broth
1 cup chunky salsa, try a roasted garlic or chipotle salsa for best results
1/2-1 teaspoon cumin
1/3 cup whole wheat flour or 1/3 cup all-purpose flour
1/2 teaspoon baking powder
2 tablespoons cornmeal
1/8 teaspoon salt
1/4 cup fat-free buttermilk
2 tablespoons reduced-fat cheddar cheese, shredded or grated
1/2 scallion, chopped

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).

Nutrition Facts : Calories 445.3, Fat 2.5, SaturatedFat 0.4, Sodium 1401.7, Carbohydrate 86.7, Fiber 24.2, Sugar 6.9, Protein 24.7

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