2 ...............cans (14-1/2 ounces each) chicken broth
1 ............... package (16 ounces) frozen mixed vegetables
1 ................can (15 ounces) black beans , rinsed and drained
1 ................can (15 ounces) pinto beans , rinsed and drained
1 ................can (14-1/2 ounces) diced tomaroes , undrained
1 ................medium onion , chopped
1 ................tablespoon chili powder
1 ................tablespoon minced fresh cilantro
4 ................garlic cloves . minced
1/4 ............teaspoon pepper
CORNMEAL DUMPLINGS:
1/2 ............cup all-purpose flour
1/2 ............cup shredded cheddar cheese
1/3 ............cup cornmeal
1 ...............tablespoon sugar
1 ...............teaspoon baking powder
1 ...............egg
2 ...............tablespoons milk
2 ...............teaspoons vegetable oil
1) In a 5-quart slow cooker , combine the first 10 ingredients . Cover and cook on high for 4 hours .
2) FOR DUMPLINGS :Combine the flour , cheese , cornmeal , sugar and baking powder in a large bowl . In another bowl , combine the egg , milk and oil ; add to dry ingredients just until moistened (batter will be stiff).
3) Drop by heaping tablespoons on to soup . Cover and cook on high for 30 minutes longer (without lifting cover ) or until a toothpick in dumpling comes out clean .
The great Southweastern flavor makes this soup a real winner with my family . The cornmeal dumplings add a comforting twist to the soup .
Heart Healthy
