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Tangy Bean Soup Recipe

Photo by: Taste of Home

This soup has a great southwestern flavor and is a real winner with my family. I love it because I can have the soup cooking in my crock pot, and when I get home from work, I can quickly make the dumplings and fix dinner in a jiffy.

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6 Servings
Prep: 15 min. Cook: 4-1/2 hours

Ingredients

2 cans (14-1/2 ounces each) chicken broth
1 package (16 ounces) frozen mixed vegetables
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, chopped
1 tablespoon chili powder
1 tablespoon minced fresh cilantro
4 garlic cloves, minced
1/4 teaspoon pepper
CORNMEAL DUMPLINGS:
1/2 cup all-purpose flour
1/2 cup shredded cheddar cheese
1/3 cup cornmeal
1 tablespoon sugar
1 teaspoon baking powder
1 egg
2 tablespoons milk
2 teaspoons vegetable oil

Directions

In a 5 qt. slow cooker, combine the first 10 ingredients. Cover and cook on high for 4-5 hours.
For dumplings, combine the flour, cheese, cornmeal, sugar and baking powder in a large bowl. In another bowl, combine the egg, milk and oil; add to dry ingredients just until moistened (batter will be stiff).
Drop by heaping tablespoons onto soup. Cover and cook on high 30 minutes longer (without lifting cover) or until a toothpick inserted in a dumpling comes out clean. Yield: 6 servings.

Nutrition Facts: 1 serving (1 cup) equals 334 calories, 6 g fat (3 g saturated fat), 46 mg cholesterol, 774 mg sodium, 55 g carbohydrate, 12 g fiber, 16 g protein.

Tangy Bean Soup published in Country April/May 2003, p51

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Ingredients