Bean Soup With Cheddar Cornmeal Dumplings

1. 1

   In a large saucepan coated with cooking spray, saute onion and carrots until tender. Stir in the beans, broth and salsa. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until reduced slightly.

2. 2

   For dumplings, in a small bowl, combine the flour, cornmeal and salt. Stir in milk and cheese just until moistened. Drop by tablespoonfuls onto simmering soup.

3. 3

   Cover and simmer for 15 minutes or until a toothpick inserted in the center of a dumpling comes out clean (do not lift cover while simmering).

* Per serving · 4 servings · Values may vary.

No additional tips available.