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Mixed Bean Soup w/Cornmeal Dumplings




Source of Recipe


Marsha


List of Ingredients




1 15-1/2 oz. can black beans, rinsed and drained
1 15-1/2 oz. can red kidney beans, rinsed and drained
1 15-1/2 oz. can garbanzo beans, rinsed and drained
1 14-1/2 oz. can crushed tomatoes
1 medium onion, chopped
1 16-oz. pkg. frozen mixed vegetables
4 cloves garlic, minced
1 14-1/2 oz. can reduced-sodium chicken broth
1/4 teaspoon salt
1 teaspoon chili powder
1 teaspoon black pepper
1 tablespoon dried parsley

Cornmeal Dumplings:

1/2 cup flour
1/3 cup yellow cornmeal
1 teaspoon baking powder
1 tablespoon sugar
1 egg, beaten
2 tablespoons skim milk
2 teaspoons oil

Recipe



Combine soup ingredients in crock pot. Cover; cook on low 8 to 10 hours or high 4 to 5 hours. At end of cooking turn crock pot on high and prepare dumplings.

In medium bowl, stir together flour, cornmeal, baking powder, and sugar.

In a small bowl, combine egg, milk, and oil. Stir into dry ingredients, mixing until just combined. Drop mixture by rounded teaspoonfuls onto soup. Cover; cook 30 minutes more without lifting lid until end of cooking. Serves 6-8.