SOUTHWESTERN BEAN SOUP (CROCK POT)

Southwestern Bean Soup (Crock Pot) image

Provided by Dreamer in Ontario

Categories Corn

Time 10h25m

Yield 6 serving(s)

Number Of Ingredients 17

3 cups beef broth or 3 cups vegetable broth
1 (15 ounce) can red kidney beans, rinsed and drained
1 (15 ounce) can pinto beans or 1 (15 ounce) can great northern beans, rinsed and drained
15 1/2 ounces Mexican-style stewed tomatoes
1 (10 ounce) package frozen whole kernel corn
1 cup sliced carrot
1 large onion, chopped
1 (4 ounce) can diced green chili peppers, undrained
1 -2 teaspoon chili powder
2 garlic cloves, minced
1/3 cup all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon baking powder
1 dash pepper
1 beaten egg white
2 tablespoons milk
1 tablespoon cooking oil

Steps:

Combine broth, beans, undrained tomatoes, corn, carrot, onion, chili peppers, chili powder, and garlic in a crock pot (3 1/2 to 4 qt size is best).
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
Dumplings:.
Stir together flour, cornmeal, baking powder, and pepper in a medium sized bowl.
Mix together egg white, milk, and oil in a small bowl.
Add to flour mixture and stir with a fork just until combined.
Divide dumpling mixture into 6 mounds and drop on top of the bubbling soup.
Cover and cook on low-heat setting for 30 minutes more or on high-heat setting for 20 minutes more (don''t give in to temptation to lift lid) or until a wooden toothpick inserted in center comes out clean.
Serve in bowls with 1 dumpling for each serving.

Nutrition Facts : Calories 332.3, Fat 4.7, SaturatedFat 0.9, Cholesterol 0.7, Sodium 772.1, Carbohydrate 58.6, Fiber 12.8, Sugar 3.6, Protein 18