 | | 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 c. water
1 (14 1/2 oz.) can Mexican-style stewed tomatoes
1 (10 oz.) pkg. frozen whole kernel corn, thawed
1 c. sliced carrots
1 c. chopped onion
1 (4 oz.) can chopped green chili peppers
6 beef bouillon cubes
1 tsp. chili powder
2 garlic cloves, minced
1/4 c. yellow cornmeal
1 tsp. baking powder
Dash salt
Dash pepper
1 beaten egg white
2 tbsp. milk
1 tbsp. cooking oil
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| Instructions |
| 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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