Southwestern Bean Soup with Cornmeal Dumplings

Name: Southwestern Bean Soup with Cornmeal Dumplings
Prep time: 20 min
Cook time: 4 h 30 min
Total time: 4 h 50 min
Yield: Makes: 4 Servings
Cuisine: United States
Ingredients: 2 cloves garlic, minced; 1 tsp. baking powder; 2 Tbsp. instant beef, chicken, or vegetable bouillon granules; dash of salt; dash of pepper; 14½-oz. can Mexican-style stewed tomatoes; 15½-oz. can red kidney beans, rinsed and drained; 15½-oz. can black beans, pinto beans, or Great Northern beans, rinsed and drained; 3 cups water; 1 Tbsp. oil; 2 Tbsp. milk; 10-oz. pkg. frozen whole-kernel corn, thawed; 1 cup sliced carrots; 1 cup chopped onions; 4-oz. can chopped green chilies; 1 egg white, beaten; 1–2 tsp. chili powder; ¼ cup yellow cornmeal; ⅓ cup flour

Preparation info

Makes:
4
Servings

Difficulty
Easy
Ready in
5 hr

Appears in

Fix-It and Forget-It Big Cookbook

By Phyllis Pellman Good

Published 2008

About

Melba Eshleman Manheim, PA

Ingredients

15½-oz. can red kidney beans, rinsed and drained
15½-oz. can

Americas
United States
Manheim
PA
Soup

Method

Combine 11 soup ingredients in slow cooker.
Cover. Cook on Low 10–12 hours, or on High 4–5 hours.
Make dumplings 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