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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Field editor Jane Mullins of Livonia, Missouri often lets her slow cooker simmer this nicely spiced, bean-filled broth while she's busy or running errands. Ingredients:
3 cups water |
1 can (15-1/2 ounces) kidney beans, rinsed and drained |
1 can (15 ounces) black beans, rinsed and drained |
1 can (14-1/2 ounces) mexican stewed tomatoes |
1 can (4 ounces) chopped green chilies |
2 cups frozen corn, thawed |
1 cup chopped onion |
1 cup chopped carrots |
3 beef bouillon cubes |
3 garlic cloves, minced |
1 teaspoon chili powder |
1/2 teaspoon salt |
1/4 teaspoon pepper |
dumplings: |
1/2 cup king arthur unbleached all-purpose flour |
1/4 cup yellow cornmeal |
1 teaspoon baking powder |
dash each salt and pepper |
1 egg white, beaten |
3 tablespoons milk |
1 tablespoon canola oil |
Directions:
1. In a large saucepan over medium heat, combine the first 13 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender.
2. For dumplings, combine flour, cornmeal, baking powder, salt and pepper. Combine egg white, milk and oil; stir into dry ingredients. Drop into eight mounds onto boiling soup. Reduce heat; cover and simmer for 15-20 minutes (do not lift the cover). Yield: 8 servings (2-1/4 quarts).
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