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Saturday Southwestern Bean Soup with Cornmeal Dumplings

Source of Recipe

Internet


Recipe Introduction

Serves eight.

List of Ingredients

1 can (15 1/2 ounces) red beans, rinsed and drained
1 can (15 ounces) great northern beans, rinsed and drained
3 cups water
1/2 pound breakfast sausage, cooked and drained
1 can (14 1/2 ounces) Italian stewed tomatoes
1 package (10 ounces) frozen whole kernel corn, thawed
2 medium carrots, diced
1 large onion, chopped
2 ounces canned chopped green chili peppers, or more to taste
2 tablespoons instant beef bouillon
2 teaspoons chili powder
2 cloves garlic, minced


Recipe

In a 3 1/2 or 4-quart slow cooker, combine beans, water, cooked sausage, tomatoes, corn, carrots, onion, chili peppers, bouillon granules, chili powder and garlic. Cover and cook on low for 10 to 12 hours, or on high for 4 hours.

For the dumplings:

1/3 cup flour
1/4 cup yellow cornmeal
1 teaspoon baking powder
Dash salt and pepper
1 beaten egg white
2 tablespoons milk
1 tablespoon cooking oil

In small mixing bowl, mix flour, cornmeal, baking powder, salt and pepper. In medium mixing bowl, combine egg white, milk and oil; add flour mixture. Stir with a fork just until combined. Turn slow cooker to high heat setting. Drop the dumpling mixture from a rounded teaspoon to make eight mounds atop the soup. Cover and cook for 30 minutes more. Do not lift the cover.