Ready in just 45 minutes, this recipe is perfect for a chilly night. Full of black beans and Swiss chard, this veggie-filled soup will be a dinnertime hit.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • For dumplings, in a medium bowl combine masa harina, 1/2 cup warm water, 2 Tbsp. of the oil, and 1/4 tsp. of the salt. Stir in queso fresco and cilantro.

  • In a large saucepan heat remaining 1 Tbsp. oil over medium heat. Add onion and garlic; cook 5 minutes or until onion is tender, stirring occasionally. Add ground ancho pepper, crushed red pepper, and remaining 1/4 tsp. salt; cook and stir 1 minute more. Stir in broth, beans, and 1 cup water. Bring to boiling.

  • Meanwhile, roll dumpling dough until 1/2 inch thick. Cut into 1/2-inch cubes. When soup is boiling, stir in Swiss chard and dough cubes. Return to boiling; reduce heat. Simmer, covered, 3 to 5 minutes or until dumplings are tender.

Nutrition Facts

368 calories; 16 g total fat; 4 g saturated fat; 2 g polyunsaturated fat; 9 g monounsaturated fat; 12 mg cholesterol; 1072 mg sodium. 798 mg potassium; 45 g carbohydrates; 9 g fiber; 3 g sugar; 16 g protein; 0 g trans fatty acid; 4037 IU vitamin a; 23 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 38 mcg folate; 0 mcg vitamin b12; 244 mg calcium; 4 mg iron;

Reviews (1)

4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 2
Rating: 1 stars
This "Vegetarian" recipe calls for chicken stock! I think that is a no no!