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Tangy Bean Soup

Name: Tangy Bean Soup
Prep time: 15 min
Cook time: 6 h 30 min
Total time: 6 h 45 min
Yield: 6 servings.
Cuisine: North America, Mexican
Ingredients: 2 cans (14-1/2 ounces each) chicken broth; 1 package (16 ounces) frozen mixed vegetables; 1 can (15 ounces) black beans, rinsed and drained; 1 can (15 ounces) pinto beans, rinsed and drained; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1 medium onion, chopped; 1 tablespoon chili powder; 1 tablespoon minced fresh cilantro; 4 garlic cloves, minced; 1/4 teaspoon pepper; CORNMEAL DUMPLINGS:; 1/2 cup all-purpose flour; 1/2 cup shredded cheddar cheese; 1/3 cup cornmeal; 1 tablespoon sugar; 1 teaspoon baking powder; 1 large egg; 2 tablespoons whole milk; 2 teaspoons canola oil

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Test Kitchen Approved

Total Time

Prep: 15 min. Cook: 6-1/2 hours

Makes

6 servings

This soup has a great southwestern flavor and is a real winner with my family. I love it because I can have the soup cooking in my crock pot, and when I get home from work, I can quickly make the dumplings and fix dinner in a jiffy.

Tangy Bean Soup Recipe photo by Taste of Home

Ingredients

2 cans (14-1/2 ounces each) chicken broth
1 package (16 ounces) frozen mixed vegetables
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, chopped
1 tablespoon chili powder
1 tablespoon minced fresh cilantro
4 garlic cloves, minced
1/4 teaspoon pepper
CORNMEAL DUMPLINGS:
1/2 cup all-purpose flour
1/2 cup shredded cheddar cheese
1/3 cup cornmeal
1 tablespoon sugar
1 teaspoon baking powder
1 large egg
2 tablespoons whole milk
2 teaspoons canola oil

Directions

In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low until vegetables are tender, 6-8 hours.
For dumplings, combine the flour, cheese, cornmeal, sugar and baking powder in a large bowl. In another bowl, combine the egg, milk and oil; add to dry ingredients just until moistened (batter will be stiff).
Drop by heaping tablespoons onto soup. Cover and cook on high (without lifting cover) until a toothpick inserted in a dumpling comes out clean, about 30 minutes.

Nutrition Facts

1 cup: 334 calories, 6g fat (3g saturated fat), 46mg cholesterol, 774mg sodium, 55g carbohydrate (11g sugars, 12g fiber), 16g protein.

Tangy Bean Soup

Ingredients

Directions

Nutrition Facts

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