Recipe

Three Bean Mexistrone W/ Cornmeal Dumplings Recipe

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Ingredients

1 1/2 tsps oregano .
1 1/4 c V8 vegetable juice or other spicy tomato juice .
For Soup .
1/4 tsp pepper .
1 c sliced carrots .
2 tbsps vegetable bouillon cubes .
1/3 c flour .
1 (15 1/2 oz) can red kidney beans, rinsed & drained .
1 egg white, beaten .
For dumplings .
1/4 c yellow cornmeal .
3 garlic cloves, minced .
1 tsp baking powder .
1 (4 oz) can sliced green chilies .
1 tsp fresh ground black pepper .
2 tsps basil .
1 (15 1/2 oz) can pinto beans, rinsed & drained .
1 (15 1/2 oz) can black beans, rinsed & drained .
1/4 tsp salt .
2 c chicken broth or water .
1 tbsp vegetable oil .
1 (14 1/2 oz) can canned Mexican style stewed tomatoes .
2 tbsps milk .
1 (10 oz) package frozen corn, thawed .
1 yellow onion, sliced

Directions

Step #1 Put all of the soup ingredients in large crockpot.
Step #2 Cover up & cook on low for 8 hrs.
Step #3 Make dumplings by mixing dry ingredients in one bowl, wet ingredients in another.
Step #4 Stir ingredients together.
Step #5 In the last 30 mins of cooking, drop dumpling mixture by tsp (in 8 equivalent size dumplings) into crockpot.
Step #6 Cover up & cook for 30 more mins.
Enjoy the Three Bean Mexistrone W/ Cornmeal Dumplings recipe

Viewing Three Bean Mexistrone W/ Cornmeal Dumplings Receipe

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