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Three Bean Mexistrone w/ Cornmeal Dumplings

For Soup:
1 (15 1/2 oz) can red kidney beans, rinsed and drained
1 (15 1/2 oz) can black beans, rinsed and drained
1 (15 1/2 oz) can pinto beans, rinsed and drained
2 cups water
1 1/4 cup Clamato juice or other spicy tomato juice
1 (14 1/2 oz) can Mexican-style stewed tomatoes
1 (10 oz) package frozen corn, thawed
1 (4 oz) can chopped green chilies
1 cup sliced carrots
1 yellow onion, chopped
3 cloves garlic, minced
2 tbsp. vegetable bouillon cubes
2 tsp. basil
1 1/2 tsp. oregano
1 tsp. freshly ground black pepper

For dumplings:

1/3 cup flour
1/4 cup yellow cornmeal
1 tsp. baking powder
1/4 tsp. each, salt and pepper
1 egg white, beaten
2 tbsp. milk
1 tbsp. vegetable oil

Put all of the soup ingredients in large crockpot. Cover and cook
on low for 8 hours.
Make dumplings by mixing dry ingredients in one bowl, wet ingredients
in another. Stir ingredients together. In the last 30 minutes of
cooking, drop dumpling mixture by teaspoon (in 8 equivalent size
dumplings) into crockpot. Cover and cook for 30 more minutes.
No Peeking!

My family loves the flavorful taste of this soup. The dumplings do
remarkably well in a crockpot. No one evens misses the meat! It's a
full bodied vegetarian meal.
More notes.  I do not use Clamato, but V-8 for mine and often use
chicken broth since I usually have it on hand.  Sometimes we make
it without the dumplings and grate parmesan cheese on top.

This recipe is now part of a cookbook of recipe contest winners. 
Red, White & Blue Ribbon 2004  Grab your copy today!

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