Ground Beef Soup With Chili and Cornmeal Dumplings |
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Prep Time: 60 Minutes Cook Time: 25 Minutes |
Ready In: 85 Minutes Servings: 6 |
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In '300 Sensational Soup' by Carla Snyder & Meredith Deeds Ingredients:
1/4 cup olive oil |
1 onion, chopped |
1 red bell peppers or 1 green bell pepper, chopped |
1 1/2 lbs lean ground beef |
3 garlic cloves, minced |
2 tablespoons chili powder |
2 (15 ounce) cans kidney beans, drained and rinsed |
1 (14 1/2 ounce) can diced tomatoes, with juice |
4 cups beef stock |
2 teaspoons salt |
fresh ground black pepper |
2 green onions, thinly sliced |
1/2 cup all-purpose flour |
1/2 cup yellow cornmeal |
1 teaspoon baking powder |
1/4 teaspoon salt |
1 egg |
1/2 cup milk |
2 tablespoons vegetable oil |
Directions:
1. In a large pot, heat oil over medium heat.
2. Add onion and red pepper; saute until starting to soften, about 2 minutes.
3. Add ground beef and saute, breaking up with the back of a wooden spoon, until only a trace of pink remains, about 2 minutes.
4. Add garlic and chile powder; saute for 2 minutes to blend the flavors.
5. Add beans, tomatoes with juice, stock, salt, and pepper taste; bring to a boil.
6. Decrease heat and simmer while you assemble the dumplings.
7. Dumplings-in a large bowl, combine the flour, cornmeal, baking powder, and salt.
8. In a measuring cup, whisk together the egg, milk, and vegetable oil; pour into dry ingredients and mix just until combined.
9. Dot cornmeal mixture over top of soup; cover, and simmer until dumplings are cooked through, about 25 minutes.
10. Ladle into heated bowls and garnish with green onions.
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