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Tangy Bean Soup

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.
  • Total Time
    Prep: 15 min. Cook: 6-1/2 hours
  • Makes
    6 servings

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.

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