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Bean Soup With Dumplings is an amazingly delicious mouth watering appetizer recipe. Serve it at your dinner party; I bet you will have a huge fan following for this one!
  Water 3 Cup (48 tbs)
  Canned kidney beans 16 Ounce, drained, rinsed (1 Can)
  Canned black beans 15 Ounce, drained, rinsed (1 Can)
  Canned mexican style stewed tomatoes 14 1⁄2 Ounce (1 Can)
  Canned chopped green chilies 4 Ounce (1 Can)
  Frozen corn 10 Ounce, thawed (1 Package)
  Chopped onion 1 Cup (16 tbs)
  Chopped carrots 1 Cup (16 tbs)
  Beef bouillon cubes 3
  Garlic 3 Clove (15 gm), minced
  Chili powder 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  All purpose flour 1⁄2 Cup (8 tbs)
  Yellow cornmeal 1⁄4 Cup (4 tbs)
  Baking powder 1 Teaspoon
  Egg white 1 , beaten
  Milk 3 Tablespoon
  Vegetable oil 1 Tablespoon
  Salt 1 Dash
  Pepper 1 Dash

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.
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).

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1931 Calories from Fat 267

% Daily Value*

Total Fat 29 g45.2%

Saturated Fat 3.6 g18.1%

Trans Fat 0 g

Cholesterol 11.4 mg3.8%

Sodium 8858.2 mg369.1%

Total Carbohydrates 362 g120.5%

Dietary Fiber 64.2 g256.8%

Sugars 74.3 g

Protein 81 g161.4%

Vitamin A 527% Vitamin C 185.5%

Calcium 155.3% Iron 103.1%

*Based on a 2000 Calorie diet

Bean Soup With Dumplings Recipe