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Receta Mixed Bean Soup With Cornmeal Dumplings
by Global Cookbook

Mixed Bean Soup With Cornmeal Dumplings
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Ingredientes

  • 1 can (15 1/2-ounce) black beans, rinsed and liquid removed
  • 1 can (15 1/2-ounce) red kidney beans, rinsed and liquid removed
  • 1 can (15 1/2-ounce) garbanzo beans, rinsed and liquid removed
  • 1 can (14 1/2-ounce) crushed tomatoes
  • 1 med Onion, minced
  • 1 pkt (16-ounce) frzn mixed vegetables
  • 4 x Cloves garlic, chopped
  • 1 can (14 1/2-ounce) reduced-sodium chicken broth
  • 1/4 tsp Salt
  • 1 tsp Chili pwdr
  • 1 tsp Black pepper
  • 1 Tbsp. Dry parsley
  • 1/2 c. All-purpose flour
  • 1/3 c. Yellow cornmeal
  • 1 tsp Baking pwdr
  • 1 Tbsp. Sugar
  • 1 x Egg, beaten
  • 2 Tbsp. Skim lowfat milk
  • 2 tsp Oil

Direcciones

  1. Combine ingredients in Crock-Pot. Cover; cook on Low 8 to 10 hrs (High: 4 to 5 hrs). At end of cooking turn Crock-Pot to High and prepare dumplings. (see below).
  2. Cornmeal Dumplings: In a medium bowl, stir together flour, cornmeal, baking pwdr and sugar. In a small bowl, combine egg, lowfat milk and oil. Stir into dry ingredients, mixing till just combined. Drop mix by rounded teaspoonfuls onto soup. Cover; cook 30 min more without lifting lid till end of cooking. 6 to 8 servings.