Southwesternbeansoupwithcornmealdumplings Recipes

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SOUTHWESTERN BEAN SOUP WITH CORNMEAL DUMPLINGS



Southwestern Bean Soup With Cornmeal Dumplings image

I altered this recipe from my Fix - It and Forget - It cookbook. Yummy bean soup with a southwestern twist that is made in your slow cooker. The cornmeal dumplings is a wonderful addition to this soup.

Provided by Crafty Lady 13

Categories     Beans

Time 10h15m

Yield 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 pinto beans or 1 (15 1/2 ounce) can great northern beans, rinsed and drained
1 cooked chicken breast, shredded
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 chicken bouillon granules or 2 tablespoons vegetable bouillon granules
1 -2 teaspoon chili powder
2 garlic cloves, minced
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 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.

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

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