Southwestern Bean Soup with Cornmeal Dumplings

Healthy and hearty, this meatless bean and vegetable soup will satisfy any hungry crowd. The dumplings are an extra treat.

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5.0 by 3 people

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  • Makes: 6 servings
  • Prep: 15 mins
  • Cook: 10 hrs 30 mins to 12 hrs 30 mins (low)

Southwestern Bean Soup with Cornmeal Dumplings

Reviews (0)

5.0 by 3 people

Rate This!

Directions

  1. 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.
  2. 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.
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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.
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Reviews (1)

3 Ratings
2037 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!

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