Southwestern Bean Soup With Cornmeal Dumplings |
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Prep Time: 15 Minutes Cook Time: 600 Minutes |
Ready In: 615 Minutes Servings: 4 |
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I altered this recipe from my Fix - It and Forget - It cookbook. Yummy bean soup with a southwestern twist that is made in your slow cooker. The cornmeal dumplings is a wonderful addition to this soup. Ingredients:
1 (15 1/2 ounce) can red kidney beans, rinsed and drained |
1 (15 1/2 ounce) can black beans or 1 (15 1/2 ounce) can pinto beans or 1 (15 1/2 ounce) can great northern beans, rinsed and drained |
1 cooked chicken breast, shredded |
3 cups water |
1 (14 1/2 ounce) can mexican-style stewed tomatoes |
1 (10 ounce) package frozen whole kernel corn, thawed |
1 cup sliced carrot |
1 cup chopped onion |
1 (4 ounce) can chopped green chilies |
2 tablespoons beef bouillon granules or 2 tablespoons chicken bouillon granules or 2 tablespoons vegetable bouillon granules |
1 -2 teaspoon chili powder |
2 garlic cloves, minced |
1/3 cup flour |
1/4 cup yellow cornmeal |
1 teaspoon baking powder |
1 dash salt |
1 dash pepper |
1 egg white, beaten |
2 tablespoons milk |
1 tablespoon oil |
Directions:
1. Combine 11 soup ingredients in slow cooker.
2. Cover and cook on low 10 - 12 hours or high 4 - 5 hours.
3. Make cumplings by mixing together flour, cornmeal, baking powder, salt and pepper.
4. Combine egg white, milk and oil. Add to flour mixture. Stir with fork until just combined.
5. At the end of the soup's cooking time, turn slow cooker to high. Drop dumplings by rounded teaspoonfuls to make 8 mounsd atop the soup.
6. Cover and cook for 30 minutes (do not lift cover).
7. Serve topped with your choice(s) of sour cream, shredded cheddar cheese and crushed tortilla chips.
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