Recipe Details

Vegetable Bean Soup with Cornmeal Dumplings

Bake time
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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


3 cups water
15 1/2 oz can red kidney beans, rinsed and drained
15 oz can black beans, rinsed and drained
14 1/2 oz can Mexican-style stewed tomatoes
10 oz package frozen whole kernel corn, thawed
2 medium carrots, sliced
1 large onion, chopped
1 4 oz can diced green chili peppers
6 vegetable bouillon cubes
1 to 2 tsp chili powder
2 cloves of garlic, minced
1/3 cup all-purpose flour
1/4 cup yellow cornmeal
1 tsp Rumford Reduced Sodium Baking Powder
Dash pepper
1 egg white, beaten
2 tbsp milk
1 tbsp canola oil

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