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Southwestern Bean Soup


  • 3 cups water
  • 1 15 1/2-ounce can red kidney beans, rinsed and drained
  • 1 15-ounce can black beans, pinto beans, or great northern beans, rinsed and drained
  • 1 14 1/2-ounce can Mexican-style stewed tomatoes
  • 1 10-ounce package frozen whole kernel corn, thawed
  • 2 medium carrots, sliced
  • 1 large onion, chopped
  • 1 4-ounce can diced green chili peppers
  • 2 tablespoons instant beef or chicken bouillon granules or 6 vegetable bouillon cubes
  • 1 to 2 teaspoons chili powder
  • 2 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 1/4 cup yellow cornmeal
  • 1 teaspoon Clabber Girl Baking Powder
  • Dash salt
  • Dash pepper
  • 1 beaten egg white
  • 2 tablespoons milk
  • 1 tablespoon cooking oil


In a large saucepan or Dutch oven combine water, canned beans, undrained tomatoes, corn, carrots, onion, undrained chili peppers, bouillon granules, chili powder, and garlic. Bring to boiling; reduce heat. Cover and simmer for 45 minutes to 1 hour.

For dumplings, in a medium mixing bowl stir together flour, cornmeal, Clabber Girl Baking Powder, salt, and pepper. In a small bowl, combine egg white, milk, and oil. Add to flour mixture; stir with a fork just till combined.

Return soup to bubbling. Drop dumpling mixture from a rounded teaspoon to make 8 mounds atop the bubbling soup. Cover and simmer over low heat for 12 to 15 minutes (do not lift cover till time to check for doneness) or till a toothpick inserted into dumplings comes out clean. Makes 4 servings.