[recipe] Bean Soup With Dumplings

[Guest guest]

This is a wonderful comfort food soup.

i love the dumplings and have made them in

other soup recipes as well.

 

Bean Soup With Dumplings

 

3 cups water

1 can (16 oz. ) kidney beans, rinsed and drained*

1 can (15 oz) black beans, rinsed and drained*

1 can (14.5 oz) Mexican-style stewed tomatoes

1 can (4 oz) chopped green chilies

1 package (10 oz) frozen corn, thawed

1 cup chopped onion

1 cup chopped carrots

1 Tbs vegetarian beef bouillon

3 garlic cloves, minced

1 tsp chili powder

1/2 tsp salt

1/4 tsp pepper

 

Dumplings:

1/2 cup flour

1/4 cup yellow cornmeal

1 tsp baking powder

Dash of salt and pepper

1 egg white, beaten

3 Tbs milk

1 Tbs vegetable oil

 

In a saucepan over medium heat, combine the first

13 ingredients; bring to a boil. Reduce heat; cover

and simmer one hour or until vegetables are tender.

For dumplings, combine flour, cornmeal, baking

powder, salt and pepper. Combine egg white, milk

and oil; stir into dry ingredients. Drop into eight

mounds onto boiling soup. Reduce heat; cover and

simmer for 15-20 minutes (do not lift the cover).

Yield: 8 servings (2 1/4 quarts)

 

 

*I used 1 1/2 cups kidney beans, and 1 1/2 cups black

beans that I made ahead in place of the canned beans.

 

~ pt ~

 

Pick up a pinecone and count the spiral rows of scales.

You may find eight spirals winding up to the left and

13 spirals winding up to the right, or 13 left and 21

right spirals, or other pairs of numbers.Ê The striking

fact is that these pairs of numbers are adjacent numbers

in the famous Fibonacci series: 1,1,2,3,5,8,13,21...

Here, each term is the sum of the previous two terms.

The phenomenon is well known and called phyllotaxis.

Many are the efforts of biologists to understand why

pinecones, sunflowers and many other plants exhibit

this remarkable pattern.

- Stuart Kauffman, " At Home in the Universe "

[Guest guest]

Mmmmmm, I was going to make the 3-Bean soup in the latest VT, but this

sounds even better! Or maybe I'll combine the two.

 

Of course we're having a strange " heat wave " right now, it's going to

be 80 today! So, perhaps soup this weekend when it cools down a bit.

 

d

 

 

, " ~ PT ~ "

<patchouli_troll> wrote:

>

> This is a wonderful comfort food soup.

> i love the dumplings and have made them in

> other soup recipes as well.

>

> Bean Soup With Dumplings

>

> 3 cups water

> 1 can (16 oz. ) kidney beans, rinsed and drained*

> 1 can (15 oz) black beans, rinsed and drained*

> 1 can (14.5 oz) Mexican-style stewed tomatoes

> 1 can (4 oz) chopped green chilies

> 1 package (10 oz) frozen corn, thawed

> 1 cup chopped onion

> 1 cup chopped carrots

> 1 Tbs vegetarian beef bouillon

> 3 garlic cloves, minced

> 1 tsp chili powder

> 1/2 tsp salt

> 1/4 tsp pepper

>

> Dumplings:

> 1/2 cup flour

> 1/4 cup yellow cornmeal

> 1 tsp baking powder

> Dash of salt and pepper

> 1 egg white, beaten

> 3 Tbs milk

> 1 Tbs vegetable oil

>

> In a saucepan over medium heat, combine the first

> 13 ingredients; bring to a boil. Reduce heat; cover

> and simmer one hour or until vegetables are tender.

> For dumplings, combine flour, cornmeal, baking

> powder, salt and pepper. Combine egg white, milk

> and oil; stir into dry ingredients. Drop into eight

> mounds onto boiling soup. Reduce heat; cover and

> simmer for 15-20 minutes (do not lift the cover).

> Yield: 8 servings (2 1/4 quarts)

>

>

> *I used 1 1/2 cups kidney beans, and 1 1/2 cups black

> beans that I made ahead in place of the canned beans.

>

> ~ pt ~