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Bean Soup with Cheddar Cornmeal Dumplings

Shannon Kohn
  • minutes
  • Serves 2

INGREDIENTS

1

fresh baby carrots, cut into 1/4-inch slices, fresh

1/4 cup

Onion

1 can

Pinto beans

1 cup

Chicken broth

1 cup

Salsa, chunky

2 tbsp

Cornmeal

1/8 tsp

Salt

1/3 cup

Self-rising flour

1/4 cup

2% milk

2 tbsp

Cheddar cheese