1 1/2 cups dried beans, or dried bean mix
1 tablespoon olive oil
1 large onion, chopped
1 package CuisineMentor Three Sisters Stew Spice Blend
28 oz. can diced tomatoes
2 quarts chicken stock, vegetable stock, or water
2 cups corn, fresh, frozen or canned
2 cups diced zucchini
2 tablespoons lemon juice
Put beans in a large pot. Cover with water and soak overnight, then drain and set aside the soaked beans.
Heat oil in a large pot. Over medium heat sauté onions until soft, for about 5 minutes. Add CuisineMentor Three Sisters Stew Spice Blend, tomatoes, and stock. Bring to a boil, reduce heat and simmer until beans are soft, about 2 hours. Add corn and zucchini. Cook until zucchini is soft, about 10 minutes. Adjust salt and pepper. Add lemon juice.
1/2 cup flour
1/2 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon sugar
1/3 cup milk
1 tablespoon melted butter
1/2 cup corn, fresh, frozen or canned
In a bowl, combine flour, cornmeal, baking powder, salt and sugar. In another small bowl, mix together the egg, milk and butter. Add this liquid mixture to the flour mixture. Mix until just blended, then stir in corn. Bring soup to a simmer and drop in the dumpling batter by tablespoon (about 16 dumplings total.) Cover and cook until a wooden toothpick inserted in a dumpling comes out clean, about 15 minutes.
Serve soup in a large bowl, top each serving with 2 dumplings.
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