Bean Soup with Dumplings
TOTAL TIME: Prep: 15 min. Cook: 1-1/4 hours
YIELD: 8 servings (2-1/4 quarts).
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.
Ingredients
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3 cups water
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1 can (15-1/2 ounces) kidney beans, rinsed and drained
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1 can (15 ounces) black beans, rinsed and drained
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1 can (14-1/2 ounces) Mexican stewed tomatoes
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1 can (4 ounces) chopped green chiles
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2 cups frozen corn, thawed
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1 cup chopped onion
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1 cup chopped carrots
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3 beef bouillon cubes
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3 garlic cloves, minced
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1 teaspoon chili powder
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1/2 teaspoon salt
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1/4 teaspoon pepper
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DUMPLINGS:
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1/2 cup all-purpose flour
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1/4 cup yellow cornmeal
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1 teaspoon baking powder
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Dash each salt and pepper
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1 large egg white, beaten
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3 tablespoons 2% milk
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1 tablespoon canola oil
Directions
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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.
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2.
For dumplings, combine flour, cornmeal, baking powder, salt and pepper. Combine egg white, milk and oil; stir into dry ingredients. Drop into 8 mounds onto boiling soup. Reduce heat; cover and simmer for 15-20 minutes (do not lift the cover).
Nutrition Facts
1 each: 227 calories, 3g fat (0 saturated fat), 1mg cholesterol, 969mg sodium, 43g carbohydrate (8g sugars, 8g fiber), 10g protein.
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