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Bean Soup with Cornmeal Dumplings




Source of Recipe


Internet


List of Ingredients




1 15 1/2 ounce can red kidney beans, rinsed and drained
1 15 1/2 ounce can black beans, pinto beans or great northern beans, rinsed and drained
3 cups water
1 14 1/2 ounce can Mexican style stewed tomatoes
1 10 ounce package frozen whole kernel corn, thawed
1 cup sliced carrots
1 cup chopped onion
1 4 ounce can chopped green chili peppers
6 beef bouillon cubes
1 teaspoon chili powder
2 garlic cloves, minced

Dumplings: 1/4 cup yellow cornmeal
1 teaspoon baking powder
dash salt
dash pepper
1 beaten egg white
2 tablespoons milk
1 tablespoon 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 8 to 10 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.



Recipe