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

White Chicken Chili

I have one for chili that I love, that is sort of like a soup...

White Chicken Chili

3 (15 oz) cans white beans drained
2 1/2 cups or more chopped cooked chicken
1 cup chopped onion
1 1/2 cup chopped red pepper
2 jalapeno peppers (or canned green)
2 cloves Garlic minced
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon oregano
3 1/2 cups chicken broth (2 cans)

Mix everything in your slow cooker and cook on low. One hour before serving add 2 tablespoons cornstarch and 2 tablespoons water. Later stir in 1/2 cup sour cream and simmer 15 minutes. Serve with chips and monterrey jack cheese.

Submitted by: Carrie Howard

Cream of Tomato and Basil Soup

I found this recipe in the Idaho State Journal and really enjoy it. I don't blend it because I like the bits of tomatoes, after cooking so long they are very small and tasty.

Cream of Tomato and Basil Soup

1 Tbsp butter
2 C Chicken broth
15 oz Diced tomatoes
11 oz tomato puree
1/2 C Plain mashed potatoes
1 C Half and half
3 Tbsp Fresh basil, chopped
Salt and Pepper to taste

Combine butter, broth and tomatoes, simmer until reduced by half.
Decrease heat, add tomato puree, potatoes and half and half.
Blend the mixture until smooth in food processor or blender.
Stir in basil and season to taste.

Submitted by: Karen Tucker

Potato Soup

Potato Soup—Jenn

6 T. butter

6 T. flour

4 c. milk

2 c. potatoes, cubed

1 lg. Onion, chopped

1 ½ t. salt

1/8 t. pepper

6 slices bacon, cooked and crumbled

1 can corn, drained

Place potatoes in saucepan with enough water to cover, cook until just tender. In a large saucepan, melt butter, sauté onion until translucent. Add flour and stir until smooth and bubbly. Slowly add 2 c. milk and stir until smooth. Add remaining milk, seasonings, bacon, corn and drained potatoes.

Submitted by: Jennifer Barlow

Taco Soup

Here is another version of Taco soup from Jenn Barlow

Taco Soup-Jenn

1 lb. Hamburger, browned

1 med. onion, chopped and cooked

1 large can chopped tomatoes

1 can Kidney beans

1 can Corn

1 can Pinto Beans

1 can Ranch Style Beans

1 pkg. Dry Ranch Mix

½ pkg. Dry taco seasoning mix

Do not discard juice of all cans—add it! Combine all ingredients, bring to a boil…simmer 20 minutes. Serve with cheese, fritos and a dollop of sour cream.

Submitted By: Jennifer Barlow

Taco Soup

What recipe blog would be complete without Taco Soup? Here is the Go-To soup for super quick, super easy and super delicious. Another great thing about this recipe is that it is easy to modify. Sometimes we make it with chicken, sometimes we throw in olives or green peppers or even a can of green chili's, and we almost always add an extra can of beans.

Taco Soup

1 pound ground beef
1 medium onion (chopped)
1 16 oz can whole kernel corn
1 16 oz can kidney beans
1 28 oz can diced tomatoes
1 8 oz can tomato sauce
1 pkg taco seasoning

Brown ground beef and onion until brown. Drain. Add remaining ingredients and simmer for about 20-30 minutes. Serve topped with shredded cheddar cheese, sour cream and corn chips.

Submitted by: Nanette Hill

Broccoli Cheese Soup

If you are looking for a delicious broccoli soup that doesn't require processed cheese then this is the one for you. It is creamy, yummy and uses the real stuff.

Broccoli Cheese Soup

1 Can (family size) Cream of Chicken Soup

3 TBS Grated Onion

2 TBS Butter

2 Cups Shredded Chedder Cheese

3 Cups Milk

2 1/2 cups Broccoli Florets, steamed until tender

In large pot saute onion in butter. Over Low heat add can of soup (undiluted) to pot and stir. Add cheese and stir until thouroughly melted. Add milk and whisk until smooth. Add broccoli and stir. Simmer until bubbly.

submitted by: Nanette Hill