Southwestern Bean Soup With Cornmeal Dumplings Recipes

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:

• 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:

• Rinse and drain kidney beans and black beans. Combine water, beans, tomatoes, corn, carrots, onion, undrained green chilis , bouillon cubes, chili powder, and garlic in crock pot. Cover and cook on LOW for 10 to 12 hours or on HIGH for 4 to 5 hours.Dumplings: In a small mixing bowl stir dry ingredients together. In a medium mixing bowl, combine egg white, milk, and oil. Add to flour mixture stir with fork just till combined. If soup was cooked on low setting, turn crock pot to high. Drop the dumpling mixture to form 8 rounded mounds atop the soup. Cover cook for 30 minutes more (do not lift cover).

Steps:

• In a Dutch oven, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Add beans and corn. , In a large bowl, combine biscuit mix, cornmeal and 1/2 cup of cheese; stir in milk. Drop by heaping tablespoonfuls onto the simmering soup. Cover and cook for 12-15 minutes or until dumplings are firm. Sprinkle with remaining cheese; cover and cook 1 minute longer or until the cheese is melted.

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.