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Saturday Southwestern Bean Soup with Cornmeal Dumplings

Source of Recipe


Jean Lockhart






List of Ingredients



• 1 (15-1/2-oz.) can red beans, rinsed and drained
  
• 1 (15-oz.) can great northern beans, rinsed and drained
  
• 3 cups water
  
• 1/2 lb. breakfast sausage, cooked and drained
  
• 1 (14-1/2-oz.) can Italian stewed tomatoes
  
• 1 (10-oz.) pkg. frozen whole kernel corn, thawed
  
• 2 medium carrots, diced
  
• 1 large onion, chopped
  
• 2 ounces canned chopped green chiles (or more to taste)
  
• 2 Tbsp instant beef bouillon
  
• 2 tsp chili powder
  
• 2 cloves garlic, minced
  
• .
  
• -- For the Dumplings --
  
• 1/3 cup flour
  
• 1/4 cup yellow cornmeal
  
• 1 tsp baking powder
  
• Dash salt and pepper
  
• 1 beaten egg white
  
• 2 Tbsp milk
  
• 1 Tbsp cooking oil
  






Instructions



1. In a 3-1/2- or 4-quart slow cooker, combine beans, water, cooked sausage, tomatoes, corn, carrots, onion, chiles, bouillon granules, chili powder and garlic. Cover and cook on LOW for 10 to 12 hours, or on HIGH for 4 hours.
   
   
2. For the dumplings: In small mixing bowl, mix flour, cornmeal, baking powder, salt and pepper. In medium mixing bowl, combine egg white, milk and oil; add flour mixture. Stir with a fork just until combined.
   
   
3. Turn slow cooker to high heat setting. Drop the dumpling mixture from a rounded teaspoon to make eight mounds atop the soup. Cover and cook for 30 minutes more. Do not lift the cover.
   
   Serves 8