Mexican Tomato-Bean Soup With Dumplings |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 5 |
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Retrieved from a Cooking Light mag, I had to make a few adjustments... This is an easy and hearty meal. Also great to save leftovers for lunch the next day! Ingredients:
2 teaspoons olive oil |
1 cup onion, chopped |
1 tablespoon chili powder |
2 teaspoons garlic, minced |
2 cups low-sodium low-fat chicken broth |
1 cup water |
1/2 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 (15 ounce) can black beans, rinsed and drained |
1 (14 ounce) can no-salt-added diced tomatoes |
2/3 cup bisquick heart smart mix |
4 tablespoons soymilk |
2 tablespoons chopped cilantro, fresh |
1 tablespoon fresh lime juice |
1/4 cup mozzarella cheese or 1/4 cup queso fresco |
Directions:
1. Heat 2 tsp of oil in medium sized pan, or Dutch oven and saute onion. Add chili powder and garlic, saute for another 30 seconds.
2. Add broth, water, oregano, salt, pepper, beans, and tomatoes. Bring to a boil, reduce heat and simmer for 20-30 minutes.
3. Prepare dumplings, drop small balls into soup. Cook uncovered for 10 minutes or until dumplings are done.
4. Add cilantro and lime juice. Serve in bowls, topped with cheese. Makes 4-5 servings.
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