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Tangy Bean Soup Recipe

Tangy Bean Soup Ingredients

  • Tangy Bean Soup
    Tangy Bean Soup

    2 cans (14-1/2 ounces each) chicken broth

  • 1 package (16 ounces) frozen mixed vegetables
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (14-1/2 ounces) Hunt’s® Original Diced Tomatoes, undrained
  • 1 medium onion, chopped
  • 1 tablespoon chili powder
  • 1 tablespoon minced fresh cilantro
  • 4 garlic cloves, minced
  • 1/4 teaspoon pepper

CORNMEAL DUMPLINGS:

  • 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

How to make Tangy Bean Soup

  • In the 5 qt. slow cooker, combine the first 10 ingredients.
  • Cover and cook on high for 4-5 hours.
  • For dumplings, combine the flour, cheese, cornmeal, sugar and baking powder in the large bowl.
  • In another bowl, combine the egg, milk and oil; help to increase dry ingredients just until moistened (batter will be stiff).
  • Stop by heaping tablespoons onto soup.
  • Cover and cook on high Thirty minutes longer (without lifting cover) or until a toothpick inserted in a very dumpling comes out clean.
  • Tangy Bean Soup is ready to serve.

Yield: 6 servings.

Prep time: 15 min

Cook time: 4-1/2 hours