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Mexican Tomato-Bean Soup With Dumplings

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“Retrieved from a Cooking Light mag, I had to make a few adjustments... This is an easy and hearty meal. Also great to save leftovers for lunch the next day!”
READY IN:
50mins
SERVES:
4-5
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat 2 tsp of oil in medium sized pan, or Dutch oven and saute onion. Add chili powder and garlic, saute for another 30 seconds.
  2. Add broth, water, oregano, salt, pepper, beans, and tomatoes. Bring to a boil, reduce heat and simmer for 20-30 minutes.
  3. Prepare dumplings, drop small balls into soup. Cook uncovered for 10 minutes or until dumplings are done.
  4. Add cilantro and lime juice. Serve in bowls, topped with cheese. Makes 4-5 servings.

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