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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This soup has a great southwestern flavor and is a real winner with my family. I love it because I can have the soup cooking in my crock pot, and when I get home from work, I can quickly make the dumplings and fix dinner in a jiffy. Ingredients:
2 cans (14-1/2 ounces each) chicken broth |
1 package (16 ounces) frozen mixed vegetables |
1 can (15 ounces) black beans, rinsed and drained |
1 can (15 ounces) pinto beans, rinsed and drained |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 medium onion, chopped |
1 tablespoon chili powder |
1 tablespoon minced fresh cilantro |
4 garlic cloves, minced |
1/4 teaspoon pepper |
cornmeal dumplings: |
1/2 cup king arthur unbleached all-purpose flour |
1/2 cup shredded cheddar cheese |
1/3 cup cornmeal |
1 tablespoon sugar |
1 teaspoon baking powder |
1 egg |
2 tablespoons milk |
2 teaspoons canola oil |
Directions:
1. In a 5 qt. slow cooker, combine the first 10 ingredients. Cover and cook on high for 4-5 hours.
2. For dumplings, combine the flour, cheese, cornmeal, sugar and baking powder in a large bowl. In another bowl, combine the egg, milk and oil; add to dry ingredients just until moistened (batter will be stiff).
3. Drop by heaping tablespoons onto soup. Cover and cook on high 30 minutes longer (without lifting cover) or until a toothpick inserted in a dumpling comes out clean. Yield: 6 servings.
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