Crockpot Southwestern Bean Soup with Cornmeal Dumplings
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 can red kidney beans (about 15 oz), drained1 can black beans (about 15 oz), drained1.25 cups water1 can cubed tomatoes (28 oz), with liquid1 green pepper, chopped1 can corn 12 oz, drained1 large carrot, chopped or sliced1 large onion, chopped2 jalapeno peppers, chopped4 teaspoons bouillon granules or equivalent2 tsp chili powder2 cloves garlic, minced1/3 cup whole wheat flour1/4 cup corn meal1 tsp baking powderdash black pepper1 large egg ( or equivalent substitute)2 tbsp milk, 1% (or equivalent substitute)1 tbsp vegetable oil1 pound bag chopped, frozen collards, thawed
Combine water, beans, tomatoes with liquid, corn, carrot, onion, green pepper, jalepeno pepper, boullion, chili powder, and garlic in crockpot. Cover and cook on high for about 5 hours.
Add thawed collard greens and cover and cook another hour, until vegetables are tender.
In a bowl, miix flour, corn meal, baking powder, and pepper together. Stir in egg, milk, and oil, until mixture is combined. Drop batter onto soup in six fairly equal mounds. Continue to cook on low for about 30 minutes, until a toothpick inserted into a dumpling comes out clean. Do not lift cover while dumplings are cooking!
Serve with dollop of low fat yogurt, if desired.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user NHFARMER.
Add thawed collard greens and cover and cook another hour, until vegetables are tender.
In a bowl, miix flour, corn meal, baking powder, and pepper together. Stir in egg, milk, and oil, until mixture is combined. Drop batter onto soup in six fairly equal mounds. Continue to cook on low for about 30 minutes, until a toothpick inserted into a dumpling comes out clean. Do not lift cover while dumplings are cooking!
Serve with dollop of low fat yogurt, if desired.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user NHFARMER.
Nutritional Info Amount Per Serving
- Calories: 356.1
- Total Fat: 5.3 g
- Cholesterol: 35.7 mg
- Sodium: 740.6 mg
- Total Carbs: 65.0 g
- Dietary Fiber: 18.7 g
- Protein: 18.5 g
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