| Southwestern Bean Soup w/Cornmeal Dumplings
3 cups of water
one 15 1/2 ounce can of red kidney beans, rinsed and drained
one 15 ounce can of black beans, pinto beans or great northern beans, rinsed and drained
one 14 1/2 ounce can of Mexican style stewed tomatoes
one 10 ounce package of frozen whole kernel corn
1 cup of sliced carrots
1 cup of chopped onion
one 4 ounce can of diced green chili peppers
2 tablespoons of instant beef or chicken bouillon granules
2 cloves garlic, minced
1 to 2 teaspoons of chili powder
1/3 cup of all purpose flour
1/4 cup of yellow cornmeal
1 teaspoon of baking powder
a dash of salt
a dash of black pepper
1 beaten egg white
2 tablespoons of milk
1 tablespoon of cooking oil
In a 4 quart Dutch oven combine the water; kidney beans, black, pinto or great northern beans; undrained stewed tomatoes; corn; carrots; onions; undrained green chili peppers; bouillon granules; garlic and chili powder. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.
Meanwhile, for dumplings, in a medium bowl stir together flour, cornmeal, baking powder, salt, and black pepper. In a small mixing bowl combine egg white, milk and oil. Add to flour mixture. Stir with a fork just till combined.
Drop the dumpling mixture into 6 mounds onto the simmering soup. Cover and simmer for 12 to 15 minutes or till a wooden toothpick inserted into dumplings comes out clean. Do not lift lid while dumplings are cooking. Makes 6 servings
Slow Cooker directions: In a 3 1/2 to 4 quart slow cooker combine water, beans, undrained tomatoes, corn, carrots, onion, undrained chili peppers, bouillon granules, garlic, and chili powder. Cover and cook on low heat setting for 10 to 12 hours. Prepare dumplings and drop onto soup as above. Cover and cook for 30 minutes more. Do not lift lid while dumplings are cooking. |
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