Southwestern Bean Soup (Crock Pot)
photo by CaliforniaJan
- Ready In:
- 10hrs 25mins
- Ingredients:
- 17
- Serves:
-
6
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
directions
- 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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