Southwestern Bean Soup with Cornmeal Dumplings
Healthy and hearty, this meatless bean and vegetable soup will satisfy any hungry crowd. The dumplings are an extra treat.
Prep Time:
15 mins
Total Time:
10 hrs 45 mins
Servings:
6 servings
Ingredients
-
3 cups water
-
1 15-ounce can red kidney beans, rinsed and drained
-
1 15-ounce can black beans, pinto beans, or Great Northern beans, rinsed and drained
-
1 14-1/2-ounce can Mexican-style stewed tomatoes
-
1 10-ounce package frozen whole kernel corn
-
1 cup sliced carrot
-
1 cup chopped onion
-
1 4-ounce can diced green chili peppers
-
2 tablespoons instant beef or chicken bouillon granules
-
1 to 2 teaspoons chili powder
-
2 cloves garlic, minced
-
1/3 cup all-purpose flour
-
1/4 cup yellow cornmeal
-
1 teaspoon baking powder
-
Dash salt
-
Dash pepper
-
1 beaten egg white
-
2 tablespoons milk
-
1 tablespoon cooking oil
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
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
Add Your Review
how-tos
Recommended Recipe:
Italian Lentil Soup
Serve this low fat, high fiber soup as a light lunch or with a sandwich for dinner.
See RecipeMore Great Recipe Ideas from Better Homes and Gardens
