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Today is September 25, 2022

Dr. Dickerson’s White Bean Soup With Cornbread

Breads & Desserts

Soups & Salads


1 1/2 cups dried beans (navy, cannellini or any white)
1 onion, chopped
2 carrots, chopped
2 cloves garlic, chopped
1 bell pepper, chopped
1 cup non-fat chicken broth
1 tsp. chicken broth granules
1 tsp. lemon pepper seasoning
1/2 tsp. garlic salt
Sprig of fresh oregano, or dried oregano

1 cup non-fat buttermilk
1 oz. egg substitute (Egg Beaters or Second Nature)
1 heaping Tbsp. unsweetened applesauce
1 cup self-rising cornmeal


Soak beans overnight in plenty of water. Drain and place beans in a large pot for cooking. Add 6 to 8 cups of water and bring to a boil. Add remaining ingredients; return to a boil. Cover and simmer slowly for about 1 hour, or until beans are tender. Serve with cornbread.

Preheat oven to 425 F. Mix first 3 cornbread ingredients together, then add cornmeal and stir thoroughly. Spray an 8- or 9-inch frying pan with vegetable spray, and pour the mixture into pan. Bake for about 18 minutes or until golden brown.


From "In Good Taste: Recipes for Healthy Living," Jackson Heart Clinic

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