Southwestern Bean Soup With Cornmeal Dumplings

“I altered this recipe from my Fix - It and Forget - It cookbook. Yummy bean soup with a southwestern twist that is made in your slow cooker. The cornmeal dumplings is a wonderful addition to this soup.”
READY IN:
10hrs 15mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Combine 11 soup ingredients in slow cooker.
  2. Cover and cook on low 10 - 12 hours or high 4 - 5 hours.
  3. Make cumplings 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 dumplings by rounded teaspoonfuls to make 8 mounsd atop the soup.
  6. Cover and cook for 30 minutes (do not lift cover).
  7. Serve topped with your choice(s) of sour cream, shredded cheddar cheese and crushed tortilla chips.

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