Thursday, March 22, 2012

{soups-salads-and-salad-dressings} CP SOUTHWESTERN BEAN SOUP AND CORNMEAL

 

CP SOUTHWESTERN BEAN SOUP AND CORNMEAL

DUMPLINGS 

 

1 (15 oz.) can red kidney beans, rinsed & drained

1 (15 oz.) can black beans, pinto beans or great northern beans, rinsed & drained

3 c. water

1 (14 1/2 oz.) Mexican style stewed tomatoes

1 (10 oz.) pkg. frozen whole kernel corn, thawed

2 med. carrots, sliced

1 lg. onion, chopped

1 (4 oz.) can chopped green chili peppers, undrained

2 tbsp. instant beef or chicken bouillon granules

1-2 tsp. chili powder

2 cloves garlic, minced

 

Combine ingredients in a 3 1/2 or 4 quart crockery cooker. Cover and cook on low heat 10-12 hours or on high heat 4-5 hours.

 

DUMPLINGS:

 

1/3 c. all-purpose flour

1/4 c. yellow cornmeal

1 tsp. baking powder

Dash of salt

Dash of pepper

1 beaten egg white

2 tbsp. milk

1 tbsp. cooking oil

 

In a small mixing 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 until just combined. If soup was cooked on low-heat, turn to high heat.

 

Drop dumpling mixture from rounded teaspoons to make 8 mounds atop the soup. Cover, cook for 30 minutes more. (Do not lift cover.)  Enjoy.

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