This southwestern bean soup has cornbread dumplings on top for the perfect combination of savory, spicy and sweet.
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This southwestern bean soup has cornbread dumplings on top for the perfect combination of savory, spicy and sweet.
10 oz package frozen whole kernel corn, thawed
1/4 cup yellow cornmeal
2 medium carrots, sliced
1 tsp Clabber Girl Baking Powder
1 large onion, chopped
Dash salt
4 oz can diced green chili peppers
Dash pepper
3 cups water
2 tbsp instant beef or chicken bouillon granules or 6 vegetable bouillon cubes
1 egg white, beaten
15 1/2 oz can red kidney beans, rinsed and drained
1 to 2 tsp chili powder
2 tbsp milk
15 oz can black beans, pinto beans, or great northern beans, rinsed and drained
2 garlic cloves, minced
1 tbsp cooking oil
14 1/2 oz can Mexican-style stewed tomatoes
1/3 cup all-purpose flour
In a large saucepan or Dutch oven combine water, canned beans, undrained tomatoes, corn, carrots, onion, undrained chili peppers, bouillon granules, chili powder and garlic. Bring to boiling; reduce heat. Cover and simmer for 45 minutes to 1 hour. For dumplings, in a medium mixing bowl stir together flour, cornmeal, Clabber Girl Baking Powder, salt, and pepper. In a small bowl, combine egg white, milk, and oil. Add to flour mixture; stir with a fork just until combined. Return soup to bubbling. Drop dumpling mixture from a rounded teaspoon to make 8 mounds atop the bubbling soup. Cover and simmer over low heat for 12 to 15 minutes (do not lift cover until time to check for doneness) or until a toothpick inserted into dumplings comes out clean.
10 oz package frozen whole kernel corn, thawed
1/4 cup yellow cornmeal
2 medium carrots, sliced
1 tsp Clabber Girl Baking Powder
1 large onion, chopped
Dash salt
4 oz can diced green chili peppers
Dash pepper
3 cups water
2 tbsp instant beef or chicken bouillon granules or 6 vegetable bouillon cubes
1 egg white, beaten
15 1/2 oz can red kidney beans, rinsed and drained
1 to 2 tsp chili powder
2 tbsp milk
15 oz can black beans, pinto beans, or great northern beans, rinsed and drained
2 garlic cloves, minced
1 tbsp cooking oil
14 1/2 oz can Mexican-style stewed tomatoes
1/3 cup all-purpose flour
In a large saucepan or Dutch oven combine water, canned beans, undrained tomatoes, corn, carrots, onion, undrained chili peppers, bouillon granules, chili powder and garlic. Bring to boiling; reduce heat. Cover and simmer for 45 minutes to 1 hour. For dumplings, in a medium mixing bowl stir together flour, cornmeal, Clabber Girl Baking Powder, salt, and pepper. In a small bowl, combine egg white, milk, and oil. Add to flour mixture; stir with a fork just until combined. Return soup to bubbling. Drop dumpling mixture from a rounded teaspoon to make 8 mounds atop the bubbling soup. Cover and simmer over low heat for 12 to 15 minutes (do not lift cover until time to check for doneness) or until a toothpick inserted into dumplings comes out clean.