Southwest Bean Soup With Cornmeal Dumplings Recipes

Steps:

• Combine the 11 soup ingredients in a slow cooker.
• Cover, and cook on low 10-12 hours, or on high for 4-5 hours.
• Make dumplings by mixing together flour, clornmeal, baking powder, salt, and pepper.
• Combine egg white, milk, and oil, and add to the flour mixture. Stir with fork, until just combined.
• At the end of the soup's cooking time, turn slow cooker to high. Drop dumpling mixture by rounded teaspoonfuls to make 8 mounds atop of the soup.
• Cover. cook for 30 minutes, and do not lift cover.

Steps:

• Combine 11 soup ingredients in slow cooker.
• Cover and cook on low 10 - 12 hours or high 4 - 5 hours.
• Make cumplings by mixing together flour, cornmeal, baking powder, salt and pepper.
• Combine egg white, milk and oil. Add to flour mixture. Stir with fork until just combined.
• At the end of the soup's cooking time, turn slow cooker to high. Drop dumplings by rounded teaspoonfuls to make 8 mounsd atop the soup.
• Cover and cook for 30 minutes (do not lift cover).
• Serve topped with your choice(s) of sour cream, shredded cheddar cheese and crushed tortilla chips.

Steps:

• In a Dutch oven, saute the onion in oil until tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through.

Steps:

• In a large nonstick saucepan, saute veggies and garlic until almost tender.
• Stir in all but cilantro and bring to a boil.
• Simmer 20 minutes. Stir in cilantro.
• Freezes well.

Steps:

• In a small bowl, mash half the beans. Transfer mashed and remaining beans to a Dutch oven. Add the tomatoes, broth, water, cumin and chipotle pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add chicken., In a small bowl, combine the egg, egg white, muffin mix and baking mix; stir in milk. Drop by tablespoonfuls onto simmering soup. Cover and simmer until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering), 10-12 minutes. Ladle soup into bowls. Sprinkle each serving with cilantro if desired.

Steps:

• In a slow cooker or crock pot combine beans, water, tomatoes, corn, carrot, onion, undrained chili peppers, bouillon, chili powder and garlic.
• Cover and cook on low 10 to 12 hours.
• Can be put in at night and let cook overnight or on high for 4 to 5 hours.
• For dumplings, in a small bowl stir together flour, cornmeal, baking powder, salt and pepper.
• In a medium bowl, combine egg white, milk, and oil.
• Add to flour mixture.
• Stir with a fork just until combined.
• Turn crock pot to high and drop the dumpling mixture from a rounded teaspoon to make about 8 dumplings on the soup.
• Cover and cook for 30 minutes.

Steps:

• In a large saucepan over medium heat, combine the first 13 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. , For dumplings, combine flour, cornmeal, baking powder, salt and pepper. Combine egg white, milk and oil; stir into dry ingredients. Drop into eight mounds onto boiling soup. Reduce heat; cover and simmer for 15-20 minutes (do not lift the cover).

Steps:

• Coat a large saucepan with cooking spray, saute onion and carrots (and garlic if using) until tender. (If the pan appears to be too dry, add a tablespoon or so of the chicken broth.) Stir in the cumin until fragrant. Add the the beans, broth and salsa. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until reduced slightly.
• For dumplings, in a small bowl, combine the flour, cornmeal, baking powder and salt. Stir in buttermilk, cheese and scallions just until moistened. Drop by tablespoonfuls six dollops onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted near the center of a dumpling comes out clean (do not lift cover while simmering).

Steps:

• In a large nonstick saucepan coated with cooking spray, cook and stir onion and green pepper over medium heat until almost tender. Add garlic; cook 1 minute longer., Stir in the broth, beans, tomatoes, chilies, corn, chili powder and cumin. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in cilantro.