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Southwestern Bean Soup with Cornmeal Dumplings

  • Servings: 6
  • Course: Soups & Salads

Reynolds Kitchen Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.


  • 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


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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