SOUTHWEST BEAN SOUP WITH CORNMEAL DUMPLINGS

Southwest Bean Soup with Cornmeal Dumplings image

Number Of Ingredients 19

1 (15 1/2-ounce) can kidney beans
1 (15-ounce) can black beans
3 cups water
1 (15-ounce) can mexican style stewed tomatoes
1 (10-ounce) bag frozen corn
1 cup sliced carrot
1 cup chopped onion
4 ounces chopped green chilies
6 vegetable bouillon cube, broth
1-2 teaspoon chili powder
2 cloves garlic, minced
DUMPLINGS
1/3 cup flour
1 teaspoon baking powder
1/4 cup yellow cornmeal
1 dash salt and pepper
1 egg white, beaten
2 tablespoons milk
1 tablespoon vegetable oil

Steps:

Rinse and drain kidney beans and black beans. Combine water, beans, tomatoes, corn, carrots, onion, undrained green chilis , bouillon cubes, chili powder, and garlic in crock pot. Cover and cook on LOW for 10 to 12 hours or on HIGH for 4 to 5 hours.Dumplings: In a small mixing bowl stir dry ingredients together. In a medium mixing bowl, combine egg white, milk, and oil. Add to flour mixture stir with fork just till combined. If soup was cooked on low setting, turn crock pot to high. Drop the dumpling mixture to form 8 rounded mounds atop the soup. Cover cook for 30 minutes more (do not lift cover).

Nutrition Facts : Nutritional Facts Serves