Thursday, March 22, 2012

Crockpot spicy bean and corn soup with dumplings

(Insert ode to crockpot here.)

I'll be working for the next few days, with no time to cook--but I've got a fridge full of soup, pasta and salad ready to go. Leading up to Saturday, which will be my first Saturday night off in six months. It seems like such an impossible luxury, I hardly know how to process it. Stay tuned for a dinner party!

2 cans (or the equivalent) red beans, drained
1 14.5 oz can tomatoes, with juice
1 10 oz pkg frozen corn
1 cup sliced carrots
1 onion, chopped
1 jalapeno, chopped
2 teaspoons chili powder
2 cloves garlic, minced
Broth to float all

Combine everything in your crockpot, with enough broth to make it soupy, and cook on high for 5 hours or low for 10.

For the dumplings:
1/3 cup flour
1/4 cup cornmeal
1 teaspoon baking powder
1 egg white
2 tablespoons milk
1 tablespoon vegetable oil

Combine the dry ingredients in one bowl and the wet in another. Add the wet to the dry and stir until just blended. Drop into the soup, cover and cook on high for 20 minutes or low for 30 minutes. Do not lift the lid while cooking.

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