Tangy Bean Soup

Recipe By: Joan Hallford   Photo By: Joan Hallford
This soup has a great southwestern flavor and is a real winner with my family. I love it because I can have the soup cooking in my crock pot, and when I get home from work, I can quickly make the dumplings and fix dinner in a jiffy.
  • Prep: 15 Minutes
  • |
  • Cook: 4 hours 30 Minutes
  • |
  • Total: 4 hours 45 Minutes
  • 2 (14.5 ounce) cans chicken broth
  • 1 (16 ounce) package frozen mixed vegetables
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 medium onion, chopped
  • 1 tablespoon chili powder
  • 1 tablespoon minced fresh cilantro
  • 4 garlic cloves, minced
  • 1/4 teaspoon pepper
  • 1/2 cup all-purpose flour
  • 1/2 cup shredded Cheddar cheese
  • 1/3 cup cornmeal
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1 egg
  • 2 tablespoons milk
  • 2 teaspoons vegetable oil
  1. In a slow cooker, combine the first 10 ingredients. Cover and cook on high for 4-5 hours.
  2. For dumplings, combine the flour, cheese, cornmeal, sugar and baking powder in a bowl. In another bowl, combine the egg, milk and oil; add to dry ingredients just until moistened (batter will be stiff). Drop by heaping tablespoons onto soup. Cover and cook on high 30 minutes longer (without lifting cover) or until a toothpick inserted in a dumpling comes out clean.
Nutrition Information
Reviewed By: NDG1974
Very yummy. I used vegetable broth in place of chicken and kidney beans in place of black because that's what I had on hand. I didn't add the chedder to the dumplings as I didn't think it was necessary but rather served the soup topped with the chedder cheese instead. Also great with a dollop of sour cream. Oh and I cooked for an hour on the stove and the flavors were well blended - no need for the crockpot. Thanks for this really simple recipe.
Reviewed By: Almae
I used this recipe for our Sunday dinner. My whole family enjoyed it, including teenagers! I used Jiffy cornbread mix (as directed on box)w/cheddar cheese, in lieu of the dumplings. The cornbread was somewhat soggy on the bottom, however no one seemed to mind. Also, I added some cajun seasoning to spice it up a notch & used half the amount of dried cilantro instead of fresh. I will definately be adding this recipe to our menu! Next time I'll probably make some white rice to go with it... Thanks
Reviewed By: COGRANDMA4
Didn't make the soup but used the dumpling recipe with another basic bean soup. They were really tasty and very easy to mix up. Will try them again, maybe with chili next time.