Bean Soup with Cheddar Cornmeal Dumplings |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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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. 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 king arthur unbleached self-rising flour |
2 tablespoons cornmeal |
1/8 teaspoon salt |
1/4 cup 2% milk |
2 tablespoons shredded cheddar cheese |
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.
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