Bean Soup with Cornmeal Dumplings
Ingredients
1 (15 1/2 oz.) can red kidney beans, rinsed and drained
1 (15 oz.) can black beans or pinto beans, rinsed and drained
3 c. water
1 (14 1/2 oz.) can stewed tomatoes (mexican-style)
2 tsp. chili powder
2 cloves garlic, minced
1 (10 oz.) pkg. frozen whole kernel corn
2 med. carrots, sliced
1 lg. onion, chopped
1 (4 oz.) can chopped green chili peppers
2 tbsp. instant beef or chicken bouillon or 6 bouillon cubes
Dumplings:
1/3 c. all purpose flour
1/4 c. cornmeal
1 tsp. baking powder
dash of salt
dash of pepper
1 beaten egg white
2 tbsp. milk
1 tbsp. cooking oil
Directions
In a slow cooker/Crock Pot combine beans, water, tomatoes, corn, carrot, onion, undrained chili peppers, bouillon, chili powder and garlic. Cover and cook on low 10 to 12 hours. Can be put in at night and let cook overnight or on high for 4 to 5 hours.
For dumplings, in a small 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. Turn crock pot to high and drop the dumpling mixture from a rounded teaspoon to make about 8 dumplings on the soup. Cover and cook for 30 minutes.
