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Southwestern Bean Soup with Cornmeal Dumplings

Fix-It And Forget-It Big Cookbook:
1400 Best Slow Cooker Recipes
by Phyllis Pellman Good

Southwestern Bean Soup with Cornmeal Dumplings
Melba Eshleman Manheim, PA
Makes: 4 Servings
Prep Time: 20 Minutes
Cooking Time: 4½--12½ Hours
Ideal Slow Cooker Size: 5-Quart


~ 15½-oz. can red kidney beans, rinsed and drained
~ 15½-oz. can black beans, pinto beans, or Great Northern beans, rinsed and drained
~ 3 cups water
~ 14½-oz. can Mexican-style stewed tomatoes
~ 10-oz. pkg. frozen whole-kernel corn, thawed
~ 1 cup sliced carrots
~ 1 cup chopped onions
~ 4-oz. can chopped green chilies
~ 2 Tbsp. instant beef, chicken, or vegetable bouillon granules
~ 1-2 tsp. chill powder
~ 2 cloves garlic, minced

    ~ 1/3 cup flour
    ~ ¼ cup yellow cornmeal
    ~ 1 tsp. baking powder
    ~ dash of salt
    ~ dash of pepper
    ~ 1 egg white, beaten
    ~ 2 Tbsp. milk
    ~ 1 Tbsp. oil


1. Combine 11 soup ingredients in slow cooker.

2. Cover. Cook on Low 10-12 hours, or on High 4-5 hours.

3. Make dumplings by mixing together flour, cornmeal, baking powder, salt, and pepper.

4. Combine egg white, milk, and oil. Add to flour mixture. Stir with fork until just combined.

5. 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 the soup.

6. Cover. Cook for 30 minutes (do not lift cover).


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