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    Bean Soup with Cornmeal Dumplings


    Source of Recipe


    Internet

    List of Ingredients




    1 15 1/2 ounce can red kidney beans, rinsed and drained
    1 15 1/2 ounce can black beans, pinto beans or great northern 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 carrots
    1 cup chopped onion
    1 4 ounce can chopped green chili peppers
    6 beef bouillon cubes
    1 teaspoon chili powder
    2 garlic cloves, minced

    Dumplings: 1/4 cup yellow cornmeal
    1 teaspoon baking powder
    dash salt
    dash pepper
    1 beaten egg white
    2 tablespoons milk
    1 tablespoon cooking oil

    In a 3 1/2 or 4 quart crockpot combine canned beans, water, tomatoes, corn, carrot, onion, undrained chili peppers, bouillon cubes, chili powder and garlic. Cover and cook on low for 8 to 10 hours; or on high for 4 to 5 hours. For dumplings, in a small mixing 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. If soup was cooked on low heat turn to high. Drop the dumpling mixture from a rounded teaspoon to make 8 mounds atop the soup. Cover and cook for 30 minutes more. Do not lift cover. Makes 4 servings.

    Recipe




 

 

 


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