Tangy Bean Soup

Name: Tangy Bean Soup
Prep time: 4 h 45 min
Cook time: 4 h 45 min
Total time: 4 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 425 grams can black beans, rinsed and drained; 425 grams can pinto beans, rinsed and drained; 397 grams can diced tomatoes, undrained; 2 teaspoons canola oil; 794 grams cans each) chicken broth; 1 Tbsp chili powder; 53 grams cornmeal; 1 egg; 63 grams all-purpose flour; 1 Tbsp minced fresh cilantro; 454 grams package frozen mixed vegetables; 4 garlic cloves, minced; 2 Tbsps milk; 1 medium onion, chopped; 0 teaspoons pepper; 57 grams shredded cheddar cheese; 1 Tbsp sugar

The recipe Tangy Bean Soup can be made in roughly 4 hours and 45 minutes. This recipe makes 6 servings with 633 calories, 52g of protein, and 18g of fat each. This recipe covers 32% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Winter. Head to the store and pick up baking powder, pepper, chicken broth, and a few other things to make it today. If you like this recipe, you might also like recipes such as Tangy & Savory Mexican Soup, Asian Salmon Burgers With Tangy Ginger Lime Sauce, and Peppery, Tangy Corn Salad.

Instructions

In a 5 qt. slow cooker, combine the first 10 ingredients. Cover and cook on high for 4-5 hours.

Equipment you will use

Slow Cooker

For dumplings, combine the flour, cheese, cornmeal, sugar and baking powder in a large bowl. In another bowl, combine the egg, milk and oil; add to dry ingredients just until moistened (batter will be stiff).

Ingredients you will need

Baking Powder

Cornmeal

Cheese

All Purpose Flour

Sugar

Milk

Egg

Cooking Oil

Equipment you will use

Bowl

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.

Ingredients you will need

Soup