S.w. Bean Soup with Cornmeal Dumplings

Course : Dumplings
Serves: 6
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15 1/2 Ounces red kidney beans*
15 Ounces black beans*
3 cups water
14 1/2 Ounces mexican-style stew
10 ounces frozen whole kernel corn
1 cup carrots -- sliced
1 cup onion -- chopped
4 ounces can chopped green chilies
6 piece vegetable bouillon cubes
1 teaspoon to 2 chili powder
2 cloves garlic
1/3 cup flour
1 teaspoon baking powder
1 large beaten egg white
1/4 cup yellow corn meal
1 dash salt and pepper
2 tablespoons milk
1 tablespoon cooking oil

Preparation / Directions:

*Rinse and drain cans of kidney beans and black beans. In crockery cooker combine canned beans, water, tomatoes, corn, carrot, onion, undrained chili peppers, bouillon cubes, chili powder, and garlic. Cover and cook on low setting for 10 to 12 hours or on high setting for 4 to 5 hours. For dumplings: in a small mixing bowl stir together flour, cornmeal, baking powder, salt and pepper. In a medium mixing bowl, combine egg white, milk, and oil. Add to flour mixture; stir with fork just till combined. If soup was cooked on low setting, turn crockery cooker to high. Drop the dumpling mixture from a rounded 8 mounds atop the soup. Cover; cook for 30 min.---> more (do not lift cover). Makes 4 servings.


Nutritional Information:

448 cal. (10% from fat), 5 g. fat, 1 mg. chol., 21 g. carbo, 20 g. dietary fiber.

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