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Southwestern Bean Soup with Cornmeal Dumplings

  • Servings: 6
  • Course: Soups & Salads

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Ingredients

  • Reynolds® Slow Cooker Liner
  • 3 cups water
  • 1 15-ounce can red kidney beans, rinsed and drained
  • 1 15-ounce can black beans, pinto beans, or Great Northern beans, rinsed and drained
  • 1 14-1/2-ounce can Mexican-style stewed tomatoes
  • 1 10-ounce package frozen whole kernel corn
  • 1 cup sliced carrot
  • 1 cup chopped onion
  • 1 4-ounce can diced green chili peppers
  • 2 tablespoons instant beef or chicken bouillon granules
  • 1 to 2 teaspoons chili powder
  • 2 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 1/4 cup yellow cornmeal
  • 1 teaspoon baking powder
  • 1 Dash salt
  • 1 Dash pepper
  • 1 beaten egg white
  • 2 tablespoons milk 1 tablespoon cooking oil

Directions

Step 1

In a 3-1/2- or 4-quart crockery cooker combine water, beans, undrained tomatoes, corn, carrot, onion, undrained chili peppers, bouillon granules, chili powder, and garlic. Cover and cook on low-heat setting for 10 to 12 hours.

Step 2

In a medium mixing bowl stir together flour, cornmeal, baking powder, salt, and pepper. In a small mixing bowl combine egg white, milk, and oil.

Step 3

Add to flour mixture; stir with a fork just until combined.

Step 4

Drop dumpling mixture into 6 mounds atop the bubbling soup. Cover and cook for 30 minutes more. (Do not lift lid while dumplings are cooking.)

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