Southwestern Bean Soup with Cornmeal Dumplings
- 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. Cover and cook on low-heat setting for 10 to 12 hours.
- In a medium mixing bowl stir together flour, cornmeal, baking powder, salt, and pepper. In a small mixing bowl combine egg white, milk, and oil. Add to flour mixture; stir with a fork just until combined. Drop dumpling mixture into 6 mounds atop the bubbling soup. Cover and cook for 30 minutes more. (Do not lift lid while dumplings are cooking.) Makes 6 servings.
Nutrition Facts (Southwestern Bean Soup with Cornmeal Dumplings)
- Per serving:
- 270 kcal ,
- 3 g fat
- (1 g sat. fat ,
- 1 mg chol. ,
- 1593 mg sodium ,
- 54 g carb. ,
- 15 g pro.
Deborah Duley 1968 Days Ago
I found this soup years ago and make it regularly. I use regular chili powder which lends a nice taste to it yet it's not too hot for the kiddos. Love this soup, especially with the dumplings!