Southwestern Bean Soup with Cornmeal Dumplings
Recipe from
Better Homes and Gardens
Healthy and hearty, this meatless bean and vegetable soup will satisfy any hungry crowd. The dumplings are an extra treat.
Servings:
6 servings
Prep Time:
15 mins
Total Time:
10 hrs 45 mins
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Ingredients
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3 cupswatersee savings
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1 15-ounce canred kidney beans, rinsed and drainedsee savings
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1 15-ounce canblack beans, pinto beans, or Great Northern beans, rinsed and drainedsee savings
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1 14-1/2-ounce canMexican-style stewed tomatoessee savings
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1 10-ounce packagefrozen whole kernel cornsee savings
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1 cupsliced carrotsee savings
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1 cupchopped onionsee savings
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1 4-ounce candiced green chili pepperssee savings
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2 tablespoonsinstant beef or chicken bouillon granulessee savings
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1 to 2 teaspoonschili powdersee savings
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2 clovesgarlic, mincedsee savings
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1/3 cupall-purpose floursee savings
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1/4 cupyellow cornmealsee savings
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1 teaspoonbaking powdersee savings
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Dashsaltsee savings
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Dashpeppersee savings
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1beaten egg whitesee savings
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2 tablespoonsmilksee savings
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1 tablespooncooking oilsee savings
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Directions
1.
In a 3-1/2- or 4-quart crockery cooker combine water, beans, undrained tomatoes, corn, carrot, onion, undrained chili peppers, bouillon granules, chili powder, and garlic. Cover and cook on low-heat setting for 10 to 12 hours.
2.
In a medium mixing bowl stir together flour, cornmeal, baking powder, salt, and pepper. In a small mixing bowl combine egg white, milk, and oil. Add to flour mixture; stir with a fork just until combined. Drop dumpling mixture into 6 mounds atop the bubbling soup. Cover and cook for 30 minutes more. (Do not lift lid while dumplings are cooking.) Makes 6 servings.
Nutrition information
Per serving: Calories 270, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 1 mg, Sodium 1593 mg, Carbohydrate 54 g, Protein 15 g.
Percent Daily Values are based on a 2,000 calorie diet
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