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Bean Soup With Cornmeal Dumplings

Ingredients

1 (15 1/2 oz.) can red kidney beans, rinsed and drained

1 (15 1/2 oz.) can black beans, pinto beans, or great northern beans, rinsed and drained

3 c. water

1 (14 1/2 oz.) can Mexican-style stewed tomatoes

1 (10 oz.) pkg. frozen whole kernel corn, thawed

1 c. sliced carrots

1 c. chopped onion

1 (4 oz.) can chopped green chili peppers

6 beef bouillon cubes

1 tsp. chili powder

2 garlic cloves, minced

 

 

1/4 c. yellow cornmeal

1 tsp. baking powder

Dash salt

Dash pepper

1 beaten egg white

2 tbsp. milk

1 tbsp. cooking oil

Instructions

In a 3 1/2 or 4 quart crockpot combine canned beans, water, tomatoes, corn, carrot, onion, undrained chili peppers, bouillon cubes, chili powder, and garlic. Cover and cook on low for 10 to 12 hours; or on high for 4 to 5 hours. For dumplings, in a small mixing 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. If soup was cooked on low heat turn to high. Drop the dumpling mixture from a rounded teaspoon to make 8 mounds atop the soup. Cover and cook for 30 minutes more. (Do not lift cover). Makes 4 servings.

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