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Recipe: Southwestern Bean Soup And Cornmeal Dumplings edit

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Created by: Anonymous

edit Ingredients

1

(15 oz.) can red kidney beans, rinsed

drained

1

(15 oz.) can black beans, pinto beans or great northern beans, rinsed

drained

3

cups water

1

(14 ½ oz.) Mexican style stewed tomatoes

1

(10 oz.) pkg. frozen whole kernel corn, thawed

2

med. carrots, sliced

1

lg. onion, chopped

1

(4 oz.) can chopped green chili peppers, undrained

2

tablespoons instant beef or chicken bouillon granules

2

teaspoons chili powder

2

cloves garlic, minced

⅓

cup all-purpose flour

¼

cup yellow cornmeal

1

teaspoon baking powder

Dash of salt

Dash of pepper

1

beaten egg white

2

tablespoons milk

1

tablespoon cooking oil

edit Preparation

Step 1

Combine ingredients in a 3 1/2 or 4 quart crockery cooker. Cover and cook on low heat 10-12 hours or on high heat 4-5 hours.

Step 2

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 until just combined. If soup was cooked on low-heat, turn to high heat.

Step 3

Drop dumpling mixture from rounded teaspoons to make 8 mounds atop the soup. Cover, cook for 30 minutes more. (Do not lift cover.)

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