BEAN SOUP WITH DUMPLINGS
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
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
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
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
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
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
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
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
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
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
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
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
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
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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