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Bean Soup with Dumplings Recipe

100% would make again

Field editor Jane Mullins of Livonia, Missouri often lets her slow cooker simmer this nicely spiced, bean-filled broth while she's busy or running errands.

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8 Servings
Prep: 15 min. Cook: 1-1/4 hours

Ingredients

3 cups water
1 can (15-1/2 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) Mexican stewed tomatoes
1 can (4 ounces) chopped green chilies
2 cups frozen corn, thawed
1 cup chopped onion
1 cup chopped carrots
3 beef bouillon cubes
3 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
DUMPLINGS:
1/2 cup all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon baking powder
Dash each salt and pepper
1 egg white, beaten
3 tablespoons milk
1 tablespoon canola oil

Directions

In a large saucepan over medium heat, combine the first 13 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender.
For dumplings, combine flour, cornmeal, baking powder, salt and pepper. Combine egg white, milk and oil; stir into dry ingredients. Drop into eight mounds onto boiling soup. Reduce heat; cover and simmer for 15-20 minutes (do not lift the cover). Yield: 8 servings (2-1/4 quarts).

Nutrition Facts: 1 serving (1 each) equals 227 calories, 3 g fat (trace saturated fat), 1 mg cholesterol, 969 mg sodium, 43 g carbohydrate, 8 g fiber, 10 g protein.

Bean Soup with Dumplings published in Taste of Home February/March 1996, p45

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