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    You are in: Home / Recipes / Southwestern Bean Soup With Cornmeal Dumplings Recipe
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    Southwestern Bean Soup With Cornmeal Dumplings

    Average Rating:

    3 Total Reviews

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    • on July 29, 2008

      This soup was super easy to make. I did not have time to make in the crock pot so I made it on top of the stove. I threw in a handful of barley, so it took about 45 minutes to cook. When I went to make the dumplings I found I was out of cornmeal, so sadly I had to pass on that part. Thanks for a good hearty soup recipe.

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    • on March 16, 2008

      So good! The dumplings are a really nice touch. I did this on the stove top, which took about an hour all together. I was out of carrots, but I'll add them next time. I used a fresh jalapeno instead of the canned chiles. We served it with sour cream and cheddar. Thanks for posting!

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    • on March 04, 2008

      Good hearty soup! Plus so easy to make since it's all done in the crockpot. Although I do have to say, we think it makes more than 4 servings! I added some cumin as well as the 2 tsp. chili powder and used jalapenos in place of the green chilies. We served with cheese on top and I ate some with tortilla chips. It's a good easy to make dish perfect for a weekday meal! Thanks so much for posting!

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    Nutritional Facts for Southwestern Bean Soup With Cornmeal Dumplings

    Serving Size: 1 (716 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 559.9
     
    Calories from Fat 72
    12%
    Total Fat 8.0 g
    12%
    Saturated Fat 1.6 g
    8%
    Cholesterol 21.6 mg
    7%
    Sodium 622.7 mg
    25%
    Total Carbohydrate 94.3 g
    31%
    Dietary Fiber 22.2 g
    89%
    Sugars 4.9 g
    19%
    Protein 33.6 g
    67%

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