Bean Soup With Cornmeal Dumplings Recipe

Eats Now Editorial Team · Soups & Stews

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Bean Soup With Cornmeal Dumplings Recipe – a delicious recipe with red kidney beans, black beans, water, tomatoes, chili pwdr, garlic. Easy to follow and perfect for any occasion.

Servings: persons

1 (15 1/2 ounce.) can red kidney beans, rinsed and liquid removed
1 (15 ounce.) can black beans or possibly pinto beans, rinsed and liquid removed
3 c. water
1 (14 1/2 ounce.) can Mexican style stewed tomatoes
1 to 2 teaspoon chili pwdr
2 cloves garlic, chopped
1 (10 ounce.) pkg. frzn whole kernel corn
2 med. carrots, sliced
1 lg. onion, minced
1 (4 ounce.) can minced green chili peppers
2 tbsp. instant beef or possibly chicken bouillon or possibly 6 bouillon cubes

1
In a crockpot combine beans, water, tomatoes, corn, carrot, onion, undrained chili peppers, bouillon, chili pwdr and garlic.
2
Cover and cook on low 10 to 12 hrs.
3
Can be put in at night and let cook overnight or possibly on high for 4 to 5 hrs.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Quick Info

Servings
4 servings
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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