Good Eating Monday: Tangy Bean Soup w/ Cornbread Dumplings
Today's recipe is from the "Taste of Home" Magazine of skinny Slow Cooker recipes: Tangy Bean Soup with Cheesy Cornbread Dumplings I tried this last Friday and it's a very good warm chili-flavored bean soup topped with delicious little cheesy cornbread dumplings. Having tried the recipe, I found the liquid ratio for making the dumplings needed adjustment, so I researched what was common in other recipes and corrected that here. I find it useful to saute onions til transparent with a little olive oil before adding them to the soup because it softens their flavor so it's not sharp. The photo is mine taken at lunch the next day, so the dumplings had absorbed all the broth. Tangy Bean Soup w/ Cheesy Cornbread Dumplings Ingredients 2 (14 1/2 oz) cans of chicken broth 1 (16oz) package frozen mixed vegetables 1 (15oz) can black beans, rinsed and drained 1 (15oz) can pinto or kidney beans, rinsed and drained 1 can (14 1/2 oz) diced tomatoes, ...