Mixed Bean Soup with Cornmeal Dumplings

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Mixed Bean Soup with Cornmeal Dumplings Ingredients

1 cn (15 1/2-oz) black beans;	1 ts Black pepper
1 cn (15 1/2-oz) red kidney	1 tb Dried parsley
1 cn (15 1/2-oz) garbanzo beans;	CORNMEAL DUMPLINGS
1 cn (14 1/2-oz) crushed tomatoes	1/2 c All-purpose flour
1 md Onion; chopped	1/3 c Yellow cornmeal
1 pk (16-oz) frozen mixed	1 ts Baking powder
4 Cloves garlic; minced	1 tb Sugar
1 cn (14 1/2-oz) reduced-sodium	1 Egg; beaten
1/4 ts Salt	2 tb Skim milk
1 ts Chili powder	2 ts Oil

Instructions for Mixed Bean Soup with Cornmeal Dumplings

(from Rival Crockpot cookbook) Combine ingredients in Crock-Pot. Cover; cook on Low 8 to 10 hours (High: 4 to 5 hours). At end of cooking turn Crock-Pot to High and prepare dumplings. (see below). Cornmeal Dumplings: In a 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. 6 to 8 servings. Posted to TNT - Prodigys Recipe Exchange Newsletter by vergie1@juno.com (Vergie A Ewing) on Aug 29, 1997

Main Ingredient: SoupCuisine: Uncategorized

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