Mixed bean soup with cornmeal dumplings
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (15 1/2-oz) black beans; rinsed and drained |
| 1 | can | (15 1/2-oz) red kidney beans, rinsed and drained |
| 1 | can | (15 1/2-oz) garbanzo beans; rinsed and drained |
| 1 | can | (14 1/2-oz) crushed tomatoes |
| 1 | medium | Onion; chopped |
| 1 | pack | (16-oz) frozen mixed vegetables |
| 4 | Cloves garlic; minced | |
| 1 | can | (14 1/2-oz) reduced-sodium chicken broth |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Chili powder |
| 1 | teaspoon | Black pepper |
| 1 | tablespoon | Dried parsley |
| ½ | cup | All-purpose flour |
| ⅓ | cup | Yellow cornmeal |
| 1 | teaspoon | Baking powder |
| 1 | tablespoon | Sugar |
| 1 | Egg; beaten | |
| 2 | tablespoons | Skim milk |
| 2 | teaspoons | Oil |
Directions
CORNMEAL DUMPLINGS
(from Rival Crockpot cookbook)
Combine ingredients in Crock-Pot. Cover; cook on Low 8 to 10 hours (High: 4 to 5 hours). At end of cooking turn Crock-Pot to High and prepare dumplings. (see below).
Cornmeal Dumplings: In a medium bowl, stir together flour, cornmeal, baking powder and sugar. In a small bowl, combine egg, milk and oil. Stir into dry ingredients, mixing until just combined. Drop mixture by rounded teaspoonfuls onto soup. Cover; cook 30 minutes more without lifting lid until end of cooking. 6 to 8 servings. Posted to TNT - Prodigy's Recipe Exchange Newsletter by vergie1@... (Vergie A Ewing) on Aug 29, 1997