Crockpot RecipesBean Soup With Cornmeal Dumplings
Ingredients:
For the Chilli:
- 1-15 1/2 oz. can red kidney beans; rinsed and drained
- 1-15 1/2 oz. can black beans, pinto beans, or great northern beans; rinsed and drained
- 3 c. water
- 1-14 1/2 oz. can Mexican-style stewed tomatoes
- 1-10 oz. pkg. frozen whole kernel corn; thawed
- 1 c. sliced carrots
- 1 c. chopped onion
- 1-4 oz. can chopped green chili peppers
- 6 beef bouillon cubes
- 1 tsp. chili powder
- 2 garlic cloves; minced
For the Dumplings:
- 1/4 c. yellow cornmeal
- 1 tsp. baking powder
- Dash salt
- Dash pepper
- 1 beaten egg white
- 2 tbsp. milk
- 1 tbsp. cooking oil
Instructions:
Combine All ingredients for the chilli in the crockpot.
Cover and cook on low for 10 to 12 hours; or on high for 4 to 5 hours.
For dumplings, in a small mixing bowl stir together flour, cornmeal, baking powder, salt and pepper.
In a medium bowl, combine egg white, milk and oil.
Slowly add to flour mixture, stir with a fork just until combined.
If soup was cooked on low heat turn to high. Drop the dumpling mixture from a rounded teaspoon on the chilli.
Cover and cook for 30 minutes more. Do not lift cover.
Makes 4 servings.
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