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Prep Time: 20 Minutes Cook Time: 220 Minutes |
Ready In: 240 Minutes Servings: 6 |
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My mother made this soup for me when I was young. It is one of my husband's favorites on cold winter nights. For those of you who like more tang I add 1 tsp cayenne pepper. Ingredients:
2 (14 1/2 ounce) cans chicken broth |
1 (16 ounce) package frozen mixed vegetables |
1 (15 ounce) can black beans, drained & rinsed |
1 (15 ounce) can pinto beans, drained & rinsed |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 medium onion, chopped |
1 tablespoon chili powder |
1 tablespoon fresh cilantro |
4 garlic cloves, minced |
1/4 teaspoon pepper |
1/2 cup all-purpose flour |
1/2 cup shredded sharp cheddar cheese |
1/3 cup cornmeal |
1 tablespoon sugar |
1 teaspoon baking powder |
1 egg |
2 tablespoons milk |
2 teaspoons vegetable oil |
Directions:
1. In a crock pot: Combine the first 10 ingredients. Cover and cook on high for 4-6 hours.
2. For dumplings:Combine the flour, cheese, cornmeal, sugar & baking powder in a bowl.
3. In another bowl combine the egg, milk & oil.
4. Add to dry ingredients until just moistened. The batter will be stiff.
5. Drop heaping tablespoons onto the soup and cover and cook on high for 30 minutes longer-DO NOT LIFT COVER. Dumplings are done when you insert toothpick and it comes out clean.
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