Tangy Bean Soup Recipe
Tangy Bean Soup Recipe photo by Taste of Home
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Tangy Bean Soup Recipe

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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.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 6-1/2 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 6-1/2 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 large egg
  • 2 tablespoons milk
  • 2 teaspoons canola oil

Directions

In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender.
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 for 30 minutes (without lifting cover) or until a toothpick inserted in a dumpling comes out clean. Yield: 6 servings.
Originally published as Tangy Bean Soup in Country April/May 2003, p51

Nutritional Facts

1 cup: 334 calories, 6g fat (3g saturated fat), 46mg cholesterol, 774mg sodium, 55g carbohydrate (11g sugars, 12g fiber), 16g protein.

  • 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 large egg
  • 2 tablespoons milk
  • 2 teaspoons canola oil
  1. In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender.
  2. 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).
  3. Drop by heaping tablespoons onto soup. Cover and cook on high for 30 minutes (without lifting cover) or until a toothpick inserted in a dumpling comes out clean. Yield: 6 servings.
Originally published as Tangy Bean Soup in Country April/May 2003, p51

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MY REVIEW
mbk1111 User ID: 1436004 54590
Reviewed Nov. 5, 2011

"The soup was OK, kids didn't like it. The cornmeal dumplings were awesome!"

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