• 2 Ratings

Cornmeal dumplings top this slow-cooker Tex-Mex soup recipe. The dumplings are added near the end of cooking time. Resist the urge to lift the lid while the dumplings cook. Left to cook without interruption, they'll be fluffy and light.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a 3-1/2- or 4-quart crockery cooker combine water, beans, undrained tomatoes, corn, carrot, onion, undrained chili peppers, bouillon granules, chili powder, and garlic.

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  • Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

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  • For dumplings, in a medium mixing bowl stir together flour, cornmeal, baking powder, and pepper. In a small mixing bowl combine egg white, milk, and oil. Add to flour mixture; stir with a fork just until combined.

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  • Drop dumpling mixture into 6 mounds on top of the bubbling soup. Cover and cook on low-heat setting for 30 minutes more or on high-heat setting for 20 minutes more or until a wooden toothpick inserted in center comes out clean. (Do not lift lid while dumplings are cooking.) Ladle into bowls and top with a dumpling.

Nutrition Facts

263 calories; 4 g total fat; 1 g saturated fat; 1 mg cholesterol; 1434 mg sodium. 432 mg potassium; 51 g carbohydrates; 11 g fiber; 15 g protein; 577 RE vitamin a; 0 IU vitamin a; 10 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 0 mcg folate; 0 mcg vitamin b12; 151 mg calcium; 3 mg iron;

Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1