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Southwestern Bean Soup with Cornmeal Dumplings

Categories: Main Dishes, Dumplings

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This southwestern bean soup has cornbread dumplings on top for the perfect combination of savory, spicy and sweet.


  • 3 c. water
  • 1 can Kidney Beans
  • 1 can Black Beans pinto beans, or great northern beans, rinsed and drained
  • 1 pkg. whole corn kernels
  • 2 carrots
  • 1 can stewed tomatoes
  • 1 onions
  • 1 can Green Chili Peppers diced
  • 2 tbsp. Chicken Bouillon
  • 1-2 tsp. chili powder
  • 2 garlic cloves
  • 1/4 c. cornmeal yellow
  • 1/3 c. all-purpose flour
  • 1 tsp. Clabber Girl Baking Powder
  • 1 dash salt
  • 1 lg. eggs beaten
  • 1 dash pepper
  • 2 tbsp. milk
  • 1 tbsp. 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.