Bean Soup with Dumplings Recipe

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Bean Soup with Dumplings Recipe

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5 1
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 1-1/4 hours
MAKES:
8 servings
TOTAL TIME:
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).
Originally published as Bean Soup with Dumplings in Taste of Home February/March 1996, p45

Nutritional Facts

1 each: 227 calories, 3g fat (0 saturated fat), 1mg cholesterol, 969mg sodium, 43g carbohydrate (8g sugars, 8g fiber), 10g protein.

  • 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
  1. 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.
  2. 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).
Originally published as Bean Soup with Dumplings in Taste of Home February/March 1996, p45

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