Bean Soup with Cheddar Cornmeal Dumplings Recipe

Bean Soup with Cheddar Cornmeal Dumplings Recipe photo by Taste of Home

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"I created my own, easy-to-prepare bean soup based on one we liked at a local Mexican restaurant," writes Shannon Kohn of Simpsonville, South Carolina. "I added dumplings to make it more of a complete meal."

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Bean Soup with Cheddar Cornmeal Dumplings Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

15 15 30

Ingredients

1/4 cup chopped onion
1/4 cup fresh baby carrots, cut into 1/4-inch slices
1 can (15 ounces) pinto beans, rinsed and drained
1 cup chicken broth
1 cup chunky salsa
1/3 cup self-rising flour
2 tablespoons cornmeal
1/8 teaspoon salt
1/4 cup 2% milk
2 tablespoons shredded cheddar cheese

Directions

In a large saucepan coated with cooking spray, saute onion and carrots until tender. Stir in the beans, broth and salsa. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until reduced slightly.
For dumplings, in a small bowl, combine the flour, cornmeal and salt. Stir in milk and cheese just until moistened. Drop by tablespoonfuls onto simmering soup.
Cover and simmer for 15 minutes or until a toothpick inserted near the center of a dumpling comes out clean (do not lift cover while simmering). Yield: 2 servings.

Editor’s Note: As a substitute for 1/3 cup of self-rising flour, place 1/2 teaspoon baking powder and 1/8 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1/3 cup.

Nutritional Facts 1-1/3 cups soup with 3 dumplings (prepared with reduced-sodium broth and reduced-fat cheese) equals 383 calories, 3 g fat (1 g saturated fat), 7 mg cholesterol, 1,506 mg sodium, 69 g carbohydrate, 10 g fiber, 18 g protein.

Originally published as Bean Soup with Cheddar Cornmeal Dumplings in Cooking for 2 Fall 2008, p55

Keep Onion Handy

I keep a peeled onion in a glass jar in my refrigerator. It’s handy when I need a small amount of chopped onion for a recipe or my husband wants a slice of onion on his hamburger. It stays fresh in the jar, eliminating waste. —Dorothy G., Tewksbury, Massachusetts

Reviews for Bean Soup with Cheddar Cornmeal Dumplings

Bean Soup with Cheddar Cornmeal Dumplings

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Reviewed on Nov. 22, 2008 by sewampler

Excellent recipe, made with ingredients on-hand, came together quickly, inexpensive, and high fiber. For the salsa, I used a chipolte salsa which added lots of"kick".

Reviewed on Sep. 16, 2008 by keri harvey

I added a bit of cumin just to add a bit of flavor.