Bean Soup with Dumplings

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Crockpot Bean Soup with Dumplings

From the Kitchen of vegiemama

 

Category: Soups & Stews

Servings: 8

 

Recipe Ingredients

1 15 1/2 oz. can black beans, rinsed and drained

1 15 1/2 oz. can red kidney beans, rinsed and drained

1 15 1/2 oz. can garbanzo beans, rinsed and drained

1 14 1/2 oz. can crushed tomatoes

1 medium onion, chopped

1 16 oz. package frozen mixed vegetables

4 cloves garlic, minced

 

Combine ingredients in crock pot. Cover and cook on low 8 to 10 hours (high

4 to 5 hours). At end of cooking, turn crockpot to high and prepare

dumplings.

 

1 14 1/2 oz. can vegetable broth

1/4 tsp. salt

1 tsp. chili powder

1 tsp. black pepper

1 Tbsp. dried parsley

 

Recipe Directions

Cornmeal Dumplings

1/2 cup all-purpose flour

1/3 cup yellow cornmeal

1 tsp. baking powder

1 Tbsp. sugar (or Succanat) 1 egg, beaten

2 Tbsp. skim milk

2 tsp. oil

 

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 and cook 30 minutes more without lifting lid until end of cooking. 8

servings.

 

Happy Cooking!

Jenny M., Moderator

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