Southwestern Bean Soup (Crock Pot) - cooking recipe

Ingredients
    3 3 cups beef broth or 3 cups vegetable broth
    1 (15 ounce) can red kidney beans, rinsed and drained
    1 (15 ounce) can pinto beans or (15 ounce) can great northern beans, rinsed and drained
    15 1/2 ounces Mexican-style stewed tomatoes
    1 (10 ounce) package frozen whole kernel corn
    1 cup sliced carrot
    1 large onion, chopped
    1 (4 ounce) can diced green chili peppers, undrained
    1 -2 teaspoon chili powder
    2 garlic cloves, minced
    1/3 cup all-purpose flour
    1/4 cup yellow cornmeal
    1 teaspoon baking powder
    1 dash pepper
    1 beaten egg white
    2 tablespoons milk
    1 tablespoon cooking oil
Preparation
    Combine broth, beans, undrained tomatoes, corn, carrot, onion, chili peppers, chili powder, and garlic in a crock pot (3 1/2 to 4 qt size is best).
    Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
    Dumplings:
    Stir together flour, cornmeal, baking powder, and pepper in a medium sized bowl.
    Mix together egg white, milk, and oil in a small bowl.
    Add to flour mixture and stir with a fork just until combined.
    Divide dumpling mixture into 6 mounds and drop on top of the bubbling soup.
    Cover and cook on low-heat setting for 30 minutes more or on high-heat setting for 20 minutes more (don''t give in to temptation to lift lid) or until a wooden toothpick inserted in center comes out clean.
    Serve in bowls with 1 dumpling for each serving.

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