Bean Soup With Cheddar Cornmeal Dumplings Recipes

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BEAN SOUP WITH DUMPLINGS



Bean Soup with Dumplings image

Field editor Jane Mullins of Livonia, Missouri often lets her slow cooker simmer this nicely spiced, bean-filled broth while she's busy or running errands.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 1h30m

Yield 8 servings (2-1/4 quarts).

Number Of Ingredients 21

3 cups water
1 can (15-1/2 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) Mexican stewed tomatoes
1 can (4 ounces) chopped green chilies
2 cups frozen corn, thawed
1 cup chopped onion
1 cup chopped carrots
3 beef bouillon cubes
3 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
DUMPLINGS:
1/2 cup all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon baking powder
Dash each salt and pepper
1 egg white, beaten
3 tablespoons milk
1 tablespoon canola oil

Steps:

  • 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).

Nutrition Facts : Calories 227 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 969mg sodium, Carbohydrate 43g carbohydrate (8g sugars, Fiber 8g fiber), Protein 10g protein.

SOUTHWESTERN BEAN SOUP WITH CORNMEAL DUMPLINGS



Southwestern Bean Soup With Cornmeal Dumplings image

I altered this recipe from my Fix - It and Forget - It cookbook. Yummy bean soup with a southwestern twist that is made in your slow cooker. The cornmeal dumplings is a wonderful addition to this soup.

Provided by Crafty Lady 13

Categories     Beans

Time 10h15m

Yield 4 serving(s)

Number Of Ingredients 20

1 (15 1/2 ounce) can red kidney beans, rinsed and drained
1 (15 1/2 ounce) can pinto beans or 1 (15 1/2 ounce) can great northern beans, rinsed and drained
1 cooked chicken breast, shredded
3 cups water
1 (14 1/2 ounce) can Mexican-style stewed tomatoes
1 (10 ounce) package frozen whole kernel corn, thawed
1 cup sliced carrot
1 cup chopped onion
1 (4 ounce) can chopped green chilies
2 tablespoons chicken bouillon granules or 2 tablespoons vegetable bouillon granules
1 -2 teaspoon chili powder
2 garlic cloves, minced
1/3 cup flour
1/4 cup yellow cornmeal
1 teaspoon baking powder
1 dash salt
1 dash pepper
1 egg white, beaten
2 tablespoons milk
1 tablespoon oil

Steps:

  • Combine 11 soup ingredients in slow cooker.
  • Cover and cook on low 10 - 12 hours or high 4 - 5 hours.
  • Make cumplings by mixing together flour, cornmeal, baking powder, salt and pepper.
  • Combine egg white, milk and oil. Add to flour mixture. Stir with fork until just combined.
  • At the end of the soup's cooking time, turn slow cooker to high. Drop dumplings by rounded teaspoonfuls to make 8 mounsd atop the soup.
  • Cover and cook for 30 minutes (do not lift cover).
  • Serve topped with your choice(s) of sour cream, shredded cheddar cheese and crushed tortilla chips.

PINTO BEAN SOUP WITH CORNMEAL DUMPLINGS



Pinto Bean Soup With Cornmeal Dumplings image

Always on the hunt for simple but satisfying meals that don't burden me with a chiller full of leftovers. This recipe is an adaptation of a recipe published by Taste of Home's Cooking for 2 magazine and would work well with black beans. 6 points on the WW Momentum Plan as per the Recipe Builder.

Provided by justcallmetoni

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 14

1/3 cup chopped onion
1/4 cup fresh baby carrots, cut into 1/4-inch slices
1 garlic clove (optional)
1 (14 1/2 ounce) can pinto beans, rinsed and drained
1 1/2 cups fat free chicken broth
1 cup chunky salsa, try a roasted garlic or chipotle salsa for best results
1/2-1 teaspoon cumin
1/3 cup whole wheat flour or 1/3 cup all-purpose flour
1/2 teaspoon baking powder
2 tablespoons cornmeal
1/8 teaspoon salt
1/4 cup fat-free buttermilk
2 tablespoons reduced-fat cheddar cheese, shredded or grated
1/2 scallion, chopped

Steps:

  • Coat a large saucepan with cooking spray, saute onion and carrots (and garlic if using) until tender. (If the pan appears to be too dry, add a tablespoon or so of the chicken broth.) Stir in the cumin until fragrant. Add the the beans, broth and salsa. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until reduced slightly.
  • For dumplings, in a small bowl, combine the flour, cornmeal, baking powder and salt. Stir in buttermilk, cheese and scallions just until moistened. Drop by tablespoonfuls six dollops onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted near the center of a dumpling comes out clean (do not lift cover while simmering).

Nutrition Facts : Calories 445.3, Fat 2.5, SaturatedFat 0.4, Sodium 1401.7, Carbohydrate 86.7, Fiber 24.2, Sugar 6.9, Protein 24.7

BEAN SOUP



Bean Soup image

A tasty ham and navy bean soup.

Provided by Pat Keene

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Yield 8

Number Of Ingredients 10

1 (16 ounce) package dried navy beans
7 cups water
1 ham bone
2 cups diced ham
¼ cup minced onion
½ teaspoon salt
1 pinch ground black pepper
1 bay leaf
½ cup sliced carrots
½ cup sliced celery

Steps:

  • Place rinsed beans into a large stock pot. Add water and bring to a boil. Boil gently for 2 minutes; remove from heat, cover and let stand for 1 hour.
  • Add ham bone, cubed ham, onion, salt, pepper and bay leaves. Bring to a boil; reduce heat, cover and simmer for 1 hour and 15 minutes or until beans are soft. Occasionally skim surface of soup while it is cooking.
  • Add carrots and celery, cook until tender. Remove ham bone, scrape any meat from bone and place back into soup and serve.

Nutrition Facts : Calories 246.5 calories, Carbohydrate 36.7 g, Cholesterol 16.7 mg, Fat 3.8 g, Fiber 14.1 g, Protein 17.4 g, SaturatedFat 1.1 g, Sodium 542.9 mg, Sugar 2.9 g

SOUTHWESTERN BEAN SOUP WITH CORNMEAL DUMPLINGS



Southwestern Bean Soup With Cornmeal Dumplings image

Make and share this Southwestern Bean Soup With Cornmeal Dumplings recipe from Food.com.

Provided by weekend cooker

Categories     Black Beans

Time 4h50m

Yield 4 soups, 4 serving(s)

Number Of Ingredients 20

1 (15 1/2 ounce) can red kidney beans, rinsed and drained
1 (15 1/2 ounce) can black beans, rinsed and drained
3 cups water
1 (14 1/2 ounce) can Mexican-style stewed tomatoes
1 (10 ounce) package frozen whole kernel corn, thawed
1 cup sliced carrot
1 cup chopped onion
1 (4 ounce) can chopped green chilies
2 tablespoons instant beef, chicken or 2 tablespoons vegetable bouillon granules
2 teaspoons chili powder
2 garlic cloves, minced
for the dumplings
1/3 cup flour
1/4 cup yellow cornmeal
1 teaspoon baking powder
1 dash salt
1 dash pepper
1 egg white, beaten
2 tablespoons milk
1 tablespoon oil

Steps:

  • Combine the 11 soup ingredients in a slow cooker.
  • Cover, and cook on low 10-12 hours, or on high for 4-5 hours.
  • Make dumplings by mixing together flour, clornmeal, baking powder, salt, and pepper.
  • Combine egg white, milk, and oil, and add to the flour mixture. Stir with fork, until just combined.
  • At the end of the soup's cooking time, turn slow cooker to high. Drop dumpling mixture by rounded teaspoonfuls to make 8 mounds atop of the soup.
  • Cover. cook for 30 minutes, and do not lift cover.

Nutrition Facts : Calories 519, Fat 11.2, SaturatedFat 3.1, Cholesterol 8.1, Sodium 858.6, Carbohydrate 86.5, Fiber 19.9, Sugar 7, Protein 24.2

CROCK POT BEAN SOUP WITH CORNMEAL DUMPLINGS



Crock Pot Bean Soup With Cornmeal Dumplings image

This sounds so yummy! I haven't tried it yet, but with the weather cooling down, it's high up on my list.

Provided by Kanzeda

Categories     Black Beans

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 19

1 (15 1/2 ounce) can red kidney beans, rinsed and drained
1 (15 ounce) can black beans or 1 (15 ounce) can pinto beans, rinsed and drained
3 cups water
1 (14 1/2 ounce) can Mexican-style stewed tomatoes
2 teaspoons chili powder
2 garlic cloves, minced
1 (10 ounce) package frozen whole kernel corn
2 medium carrots, sliced
1 large onion, chopped
1 (4 ounce) can chopped green chili peppers
2 tablespoons chicken bouillon or 6 bouillon cubes
1/3 cup all-purpose flour
1/4 cup cornmeal
1 teaspoon baking powder
1 dash salt
1 dash pepper
1 beaten egg white
2 tablespoons milk
1 tablespoon cooking oil

Steps:

  • In a slow cooker or crock pot combine beans, water, tomatoes, corn, carrot, onion, undrained chili peppers, bouillon, chili powder and garlic.
  • Cover and cook on low 10 to 12 hours.
  • Can be put in at night and let cook overnight or on high for 4 to 5 hours.
  • For dumplings, in a small bowl stir together flour, cornmeal, baking powder, salt and pepper.
  • In a medium bowl, combine egg white, milk, and oil.
  • Add to flour mixture.
  • Stir with a fork just until combined.
  • Turn crock pot to high and drop the dumpling mixture from a rounded teaspoon to make about 8 dumplings on the soup.
  • Cover and cook for 30 minutes.

BEAN STEW WITH CORNMEAL-CHEDDAR DUMPLINGS



Bean Stew With Cornmeal-Cheddar Dumplings image

Make and share this Bean Stew With Cornmeal-Cheddar Dumplings recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Stew

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 22

2 large onions, chopped
2 -3 tablespoons fresh minced garlic
3 -5 tablespoons oil
1 -2 jalapeno pepper (seeded and finely chopped or use 1 poblano chile pepper)
1 large red bell pepper, seeded and chopped
1 large yellow bell pepper, seeded and chopped
3 -4 tablespoons chili powder
1 teaspoon cumin
2 teaspoons oregano
1 (28 ounce) can whole tomatoes (chopped and undrained)
2 small zucchini (chopped into about 1-inch pieces)
1 (15 ounce) can pinto beans, undrained
1 (15 ounce) can black beans, undrained
salt and pepper
1/2 cup flour
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons Crisco shortening
1/3 cup grated cheddar cheese
1/2 cup half-and-half cream (or milk)
1/4 teaspoon cayenne pepper (optional or to taste)

Steps:

  • In a Dutch oven, heat oil over medium-high heat; add in the onions, garlic, bell peppers, jalapeno pepper (or the chile pepper) chili powder, cumin and oregano, saute for about 3 minutes.
  • Add in the chopped tomatoes with juice, zucchini, pinto beans with juice and black beans with juice; bring to a boil, reduce heat and simmer for about 20-25 minutes (or until the zucchini is tender) season with salt and pepper to taste.
  • In a bowl combine the flour, cornmeal, baking powder, 1/2 teaspoon salt and cayenne pepper (if using).
  • Cut in the shortening until crumbly.
  • Stir in the shredded cheese.
  • Add in half and half cream; stir JUST until moistened.
  • Drop the dough by heaping tablespoonfuls into the simmering mixture; cook 5 minutes, then cover with lid and continue to cook for 8-12 minutes more, or until the dumplings are done.

Nutrition Facts : Calories 479.3, Fat 18, SaturatedFat 5.3, Cholesterol 14.1, Sodium 359.2, Carbohydrate 66.4, Fiber 17, Sugar 8.5, Protein 18.4

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