Pinto Bean Soup With Cornmeal Dumplings
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
2
ingredients
-
Pinto Bean Soup
- 1⁄3 cup chopped onion
- 1⁄4 cup fresh baby carrots, cut into 1/4-inch slices
- 1 garlic clove (optional)
- 1 (14 1/2 ounce) can pinto beans, rinsed and drained
- 1 1⁄2 cups fat free chicken broth
- 1 cup chunky salsa, try a roasted garlic or chipotle salsa for best results
- 1⁄2 - 1 teaspoon cumin
-
Cornmeal Dumplings
- 1⁄3 cup whole wheat flour or 1/3 cup all-purpose flour
- 1⁄2 teaspoon baking powder
- 2 tablespoons cornmeal
- 1⁄8 teaspoon salt
- 1⁄4 cup fat-free buttermilk
- 2 tablespoons reduced-fat cheddar cheese, shredded or grated
- 1⁄2 scallion, chopped
directions
- Coat a large saucepan with cooking spray, saute onion and carrots (and garlic if using) until tender. (If the pan appears to be too dry, add a tablespoon or so of the chicken broth.) Stir in the cumin until fragrant. Add the the beans, broth and salsa. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until reduced slightly.
- For dumplings, in a small bowl, combine the flour, cornmeal, baking powder and salt. Stir in buttermilk, cheese and scallions just until moistened. Drop by tablespoonfuls six dollops onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted near the center of a dumpling comes out clean (do not lift cover while simmering).
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RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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