Bean Soup With Cornmeal Dumplings Recipe
Servings: 8
Ingredients
- 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
Directions
- In a crockpot combine beans, water, tomatoes, corn, carrot, onion, undrained chili peppers, bouillon, chili pwdr and garlic. Cover and cook on low 10 to 12 hrs.
- Can be put in at night and let cook overnight or possibly on high for 4 to 5 hrs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 317g | |
| Recipe makes 8 servings | |
| Calories 266 | |
| Calories from Fat 17 | 6% |
| Total Fat 2.0g | 3% |
| Saturated Fat 0.55g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 369mg | 15% |
| Potassium 1098mg | 31% |
| Total Carbs 49.26g | 13% |
| Dietary Fiber 12.3g | 41% |
| Sugars 6.28g | 4% |
| Protein 15.31g | 24% |
