Best 4 Mexican Tomato Bean Soup With Corn Dumplings Recipes
Indulge in a culinary journey to the heart of Mexican flavors with our tantalizing Mexican Tomato Bean Soup with Corn Dumplings. This delectable soup is a symphony of fresh tomatoes, tender beans, and aromatic spices, perfectly complemented by soft and fluffy corn dumplings. Dive into the depths of Mexican cuisine as we unveil the secrets behind this comforting and flavorful dish.
This recipe collection features a treasure trove of culinary delights, each offering a unique twist on the classic Mexican soup. From the traditional tomato-based broth to the innovative black bean and corn variation, there's a recipe to suit every palate. Corn dumplings, the quintessential accompaniment to this hearty soup, are crafted with love and attention to detail, ensuring a delightful textural experience in every bite.
Whether you're a seasoned home cook or a novice venturing into the realm of Mexican cuisine, this comprehensive guide will empower you to create a masterpiece that will transport your taste buds to the vibrant streets of Mexico. So, grab your apron, gather your ingredients, and let's embark on a culinary adventure that promises to warm your soul and satisfy your cravings.
MEXICAN TOMATO-BEAN SOUP WITH CORN DUMPLINGS
I found this recipe in a cooking light magazine and thought it tasted great and was very simple to make. The only part that didn't work so well was getting my dumplings to cook as there wasn't a whole lot of liquid left after adding the beans and tomatoes. So, I am going to try adding just a little more vegetable broth or water next time so that my dumplings cook up better. I just really like the taste of this soup.
Provided by nkoprince08
Categories Beans
Time 30m
Yield 4 1 cup servings, 4 serving(s)
Number Of Ingredients 18
Steps:
- To prepare soup, heat 2 teaspoons oil in a dutch oven over medium-high heat.
- Add onion; saute 3 minutes or until tender.
- Add chili powder and garlic; saute 30 seconds.
- Add broth and next 6 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer for 20 minutes.
- To prepare dumplings, combine masa harina or cornmeal and 1/8 teaspoon salt in a bowl.
- Add 3 tablespoons hot water and 1 teaspoon oil; stir until a soft dough forms (dough will be dry).
- Divide dough into 24 pieces, shaping each into a ball. Add dumplings to soup; cook, uncovered, 3 minutes or until dumplings float.
- Stir in cilantro and juice.
- Ladle 1 cup soup into each of 4 bowls; top each serving with 1 tablespoon queso fresco.
MEXICAN BEAN SOUP
For our family's fall birthday bash, I make a big pot of this soup and serve it with plenty of oven-fresh corn bread.
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 14 servings (4 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Garnish with cheese and sour cream if desired.
Nutrition Facts : Calories 219 calories, Fat 6g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 1251mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 5g fiber), Protein 16g protein.
MEXICAN CORN DUMPLING SOUP
A totally delicious and different soup - our local grocery store was making this last week and I got the recipe. The recipe called for 1 Tbsp chili powder originally but for my own personal taste I reduced it to 1/2 Tbsp. It also makes a fantastic vegetarian dish if you omit the meat - you get the protein from the beans and the heaviness from the dumplings!
Provided by piranhabriana
Categories Mexican
Time 45m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Saute onion in olive oil for 3 minutes until tender. Add chili powder and garlic.
- Add meat thru diced tomatoes and simmer covered.
- Meanwhile, in a bowl combine cornmeal, salt, hot water, and oil. Dough will be soft and dry.
- Roll 1 tsp of dough into a ball and add to soup. Repeat until all dough has been used (about 24 balls).
- Simmer for 3 minutes, until dumplings float.
- Garnish with cilantro, lime juice, shredded cheese, and/or sour cream if desired.
BEAN SOUP WITH DUMPLINGS
Field editor Jane Mullins of Livonia, Missouri often lets her slow cooker simmer this nicely spiced, bean-filled broth while she's busy or running errands.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 1h30m
Yield 8 servings (2-1/4 quarts).
Number Of Ingredients 21
Steps:
- In a large saucepan over medium heat, combine the first 13 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. , For dumplings, combine flour, cornmeal, baking powder, salt and pepper. Combine egg white, milk and oil; stir into dry ingredients. Drop into eight mounds onto boiling soup. Reduce heat; cover and simmer for 15-20 minutes (do not lift the cover).
Nutrition Facts : Calories 227 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 969mg sodium, Carbohydrate 43g carbohydrate (8g sugars, Fiber 8g fiber), Protein 10g protein.
Tips:
- Choose ripe, flavorful tomatoes for the best flavor.
- Use a variety of beans for a more complex flavor and texture.
- Add some chopped fresh cilantro or parsley for a pop of color and flavor.
- Serve the soup with a dollop of sour cream, avocado, or guacamole for an extra creamy and flavorful experience.
- If you don't have cornmeal, you can use all-purpose flour to make the dumplings.
- Be careful not to overcook the dumplings, or they will become tough.
Conclusion:
This Mexican tomato bean soup with corn dumplings is a delicious and easy-to-make soup that is perfect for a weeknight meal. It is packed with flavor and is sure to be a hit with the whole family. The dumplings add a nice touch of texture and flavor to the soup, and they are also a great way to use up any leftover cornmeal. So next time you're looking for a quick and easy soup recipe, give this Mexican tomato bean soup with corn dumplings a try.
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