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

Bean Soup with Cheddar Cornmeal Dumplings Recipe

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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."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Bean Soup with Cheddar Cornmeal Dumplings in Cooking for 2 Fall 2008, p55

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.

Reviews for Bean Soup with Cheddar Cornmeal Dumplings

AVERAGE RATING
   (4)
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 (3)
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MY REVIEW
Reviewed Nov. 22, 2008

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".

MY REVIEW
Reviewed Sep. 16, 2008

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

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