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Bean Soup with Cornmeal Dumplings
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1 (15 1/2 oz.) can red kidney beans, rinsed and drained
1 (15 1/2 oz.) can black beans, pinto beans, or great northern beans, rinsed and drained
3 cups water
1 (14 1/2 oz.) can Mexican-style stewed tomatoes
1 (10 oz.) pkg. frozen whole kernel corn, thawed
1 cup sliced carrots
1 cup chopped onion
1 (4 oz.) can chopped green chili peppers
6 beef bouillon cubes
1 tsp. chili powder
2 garlic cloves, minced
Dumpling ingredients:
1/4 cup yellow cornmeal 1 tsp. baking powder Dash salt Dash pepper 1 beaten egg white 2 tbl. milk 1 tbsp. cooking oil
In a 3-1/2 or 4 quart crockpot combine canned beans, water, tomatoes, corn, carrot, onion, undrained chili peppers, bouillon cubes, chili powder, and garlic. Cover and cook on low for 10 to 12 hours; or on high for 4 to 5 hours.
For dumplings, in a small mixing bowl stir together flour, cornmeal, baking powder, salt and pepper.
In a medium bowl, combine egg white, milk and oil. Add to flour mixture, stir with a fork just until combined. If soup was cooked on low heat turn to high. Drop the dumpling mixture from a rounded teaspoon to make 8 mounds atop the soup. Cover and cook for 30 minutes more. (Do not lift cover). Makes 4 servings.
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