Southwestern Bean Soup (Crock Pot) |
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Prep Time: 25 Minutes Cook Time: 600 Minutes |
Ready In: 625 Minutes Servings: 6 |
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I found the original recipe on the Better Homes & Gardens web site Ingredients:
3 cups chicken broth or 3 cups beef broth or 3 cups vegetable broth |
1 (15 ounce) can red kidney beans, rinsed and drained |
1 (15 ounce) can black beans or 1 (15 ounce) can pinto beans or 1 (15 ounce) can great northern beans, rinsed and drained |
15 1/2 ounces mexican-style stewed tomatoes |
1 (10 ounce) package frozen whole kernel corn |
1 cup sliced carrot |
1 large onion, chopped |
1 (4 ounce) can diced green chili peppers, undrained |
1 -2 teaspoon chili powder |
2 garlic cloves, minced |
1/3 cup all-purpose flour |
1/4 cup yellow cornmeal |
1 teaspoon baking powder |
1 dash pepper |
1 beaten egg white |
2 tablespoons milk |
1 tablespoon cooking oil |
Directions:
1. Combine broth, beans, undrained tomatoes, corn, carrot, onion, chili peppers, chili powder, and garlic in a crock pot (3 1/2 to 4 qt size is best).
2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
3. Dumplings:.
4. Stir together flour, cornmeal, baking powder, and pepper in a medium sized bowl.
5. Mix together egg white, milk, and oil in a small bowl.
6. Add to flour mixture and stir with a fork just until combined.
7. Divide dumpling mixture into 6 mounds and drop on top of the bubbling soup.
8. Cover and cook on low-heat setting for 30 minutes more or on high-heat setting for 20 minutes more (don''t give in to temptation to lift lid) or until a wooden toothpick inserted in center comes out clean.
9. Serve in bowls with 1 dumpling for each serving.
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