Serves 4. Note: Queso fresco is a soft Mexican cheese. From "Cooking Light Way to Cook Vegetarian."
• 2 tsp. olive oil
• 1 c. chopped onion
• 1 tbsp. chili powder
• 2 tsp. minced garlic
• 2 c. vegetable broth
• 1 c. water
• 1/2 tsp. dried oregano
Mexican tomato-bean soup with corn dumplings
December 11, 2010 at 8:22PM
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 1 (15.5-oz.) can chickpeas (garbanzos), rinsed and drained
• 1 (14.5-oz.) can diced tomatoes, undrained
• 2 tbsp. chopped fresh cilantro
• 1 tbsp. fresh lime juice
• 1/4 c. (1 oz.) crumbled queso fresco, for garnish
Dumplings:
• 1/3 c. masa harina or cornmeal
• 1/8 tsp. salt
• 3 tbsp. hot water
• 1 tsp. olive oil
Directions
To prepare soup, heat 2 teaspoons oil in Dutch oven over medium-high heat. Add onion; sauté 3 minutes or until tender. Add chili powder and garlic; sauté 30 seconds. Add broth, 1 cup water, oregano, salt, pepper, chickpeas and tomatoes. Bring to boil. Cover, reduce heat and simmer 20 minutes.
To prepare dumplings: Combine masa harina and 1/8 teaspoon salt in a bowl. Add 3 tablespoons hot water and 1 teaspoon oil; stir until 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 soup into bowls and top with queso fresco.
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