Southwestern Bean Soup

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* Exported from MasterCook *

 

Southwestern Bean Soup

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 cups water

1 15 oz can red kidney beans -- rinsed and drained

1 15 oz can black beans -- pinto beans, or great northern beans,

rinsed and drained

1 14.5 oz can 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 chiles

2 tablespoons vegetarian bouillon

1 teaspoons chili powder -- (1-2)

2 cloves garlic -- minced

1/3 cup all-purpose flour

1/4 cup yellow cornmeal

1 teaspoon baking powder

dash pepper

1 egg white -- beaten

2 tablespoons milk

1 tablespoon cooking oil

 

In a 31/2- 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 or on high-heat setting

for 5 to 6 hours.

 

For dumplings, in a medium mixing bowl stir together flour, cornmeal, baking

powder, and pepper. In a small mixing bowl combine egg white, milk, and oil. Add

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

 

Drop dumpling mixture into 6 mounds 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 or until a wooden toothpick inserted in center comes out clean. (Do not

lift lid while dumplings are cooking.) Ladle into bowls and top with a dumpling.

 

 

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Per Serving (excluding unknown items): 482 Calories; 4g Fat (6.8% calories from

fat); 27g Protein; 89g Carbohydrate; 19g Dietary Fiber; 1mg Cholesterol; 149mg

Sodium. Exchanges: 5 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0

Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : From BHG.com

Nutr. Assoc. : 0 0 0 213 0 0 0 0 0 0 0 0 0 0 0 0 0 0