Bean Soup with Cornmeal Dumplings

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 carrots, sliced
    1 cup chopped onion
    1 (4 oz.) can chopped green chile 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

Preparation:
In a slow cooker or crockpot combine beans, water, tomatoes, corn, carrots, onion, chile 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 slow cooker to HIGH and drop the dumpling batter from a rounded teaspoon over top of soup. Cover and cook for 30 to 40 minutes longer, until dumplings are cooked through.