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Bean Soup With Dumplings

Chef.at.Home's picture
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!
Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Bean

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