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Southwestern Bean soup with Cornmeal Dumplings Recipe

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This recipe for Southwestern Bean soup with Cornmeal Dumplings is from The Klopfer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 c. water
1 15 1/2 oz. can red kidney beans, rinsed and drained
1 15 oz. can black beans, pinto beans, or great Northern beans, rinsed and drained
1 14 1/2 oz. can Mexican-style stewed tomatoes
1 10 oz. package frozen whole kernel corn
1 c. sliced carrot
1 c. chopped onion
1 4 oz. can diced green chili peppers
2 tsp. chicken or beef instant bouillon granules
1 to 2 tsp. chili powder
2 cloves garlic minced
1/3 c. all-purpose flour
1/4 c. yellow cornmeal
1 tsp. baking powder
dash of salt
dash of pepper
1 beaten egg
2 T. milk
1 T. olive oi.

Directions:
Directions:
In a crock-pot combine water, beans, undrained tomatoes, corn, carrot, onion, undrained chili peppers, bouillon grandules, chili powder, and garlic. Cover and cook on low-heat setting for 10-12 hrs.
Meanwhile, for dumplings, 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 flour mixture; stir with a fork just till combined.
After soup has cooked 10-12 hours in crock-pot drop dumpling mixture into 6 mounds atop of soup. Cover and cook for 30 min. more. (Do not lift lid while dumplings are cooking.)

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
12 hrs.

 

 

 

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