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

Related recipes