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Bean Soup with Cheddar Cornmeal Dumplings Recipe

Bean Soup with Cheddar Cornmeal Dumplings Recipe

"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. YIELD:2 servings


  • 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


  • 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.

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.