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Vegetable Bean Soup with Cornmeal Dumplings

Categories: Main Dishes

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Make sure to not lift cover until you have to check for doneness. Also, insert a toothpick into dumplings to make sure it comes out clean.


  • 3 c. water
  • 1 can Black Beans 15 oz.
  • 1 can Mexican-style stewed tomatoes 14 1/2 oz.
  • 10 oz. frozen whole kernel corn
  • 2 med. carrots sliced
  • 1 lg. onions chopped
  • 1 can diced green chili peppers 4 oz.
  • 6 vegetable bouillon cubes
  • 1-2 tsp. chili powder
  • 2 garlic cloves
  • Vegetable Bean Soup with Cornmeal Dumplings (dumplings)


In a large saucepan or Dutch oven combine water, canned beans, undrained tomatoes, corn, carrots, onion, undrained chili peppers, bouillon cubes, chili powder, and garlicup 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, Rumford Reduced Sodium Baking Powder, and pepper. In a small bowl, combine egg white, milk, and oil. Add to flour mixture; stir with a fork just until 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