Southwestern Bean Soup With Cornmeal Dumplings

Southwestern Bean Soup With Cornmeal Dumplings

Soup:

15 ½ oz. can pinto beans (or red kidney beans)- drained

15 ½ oz. can black beans or Great Northern beans – drained

(I use dry pinto beans and cook them till soft, and

substitute for the canned beans)

3 cups water

14 ½ oz can Mexican-style stewed tomatoes

(I use a pint of salsa instead of the tomatoes and chilies)

*opt – 4 oz. can of chopped green chilies

1 can of corn

1 cup of sliced carrots

1 cup chopped onions

2 TB instant beef, chicken, or vegetable bouillon granules

1-2 tsp. chili powder

2 cloves garlic, minced

Combine the ingredients in a slow cooker and

cover and cook for 10-12 hours on low or 4-5 on high.

I’ve done it on the stove top too. Just bring to a boil and

Simmer for up to an hour to let the flavors blend.

When soup is done mix up the dumpling recipe.

Cornmeal Dumplings:

(I usually double the dumpling recipe – my kids like them)

Mix –

1/3 cup flour

¼ cup cornmeal

1 tsp. baking powder

Dash of salt

Dash of pepper

Combine in separate bowl -

1 egg white, beaten

(I use the whole egg)

2 TB milk

1 TB oil

Then mix the dry ingredients with the wet stirring with a fork

until just combined. If in a slow cooker, turn on high. Drop dumpling

mixture by rounded teaspoonfuls to make 8 mounds atop the soup.

Cover and cook for 30 minutes in the slow cooker (10-15 minutes if on

stove top). Don’t lift the cover till done!

Submitted by: Sarah Smyth