Bean Soup with Dumplings (recipe)
Ingredients for 8 servings
3 cupwater
1 can(15 1/2 oz) kidney beans; rinsed and drained
1 can(15 oz) black beans; rinsed and drained
1 can(14 1/2 oz) Mexican-style stewed tomatoes
1 can(4 oz) chopped green chilies
1 package(10 oz) frozen corn; thawed
1 cuponion chopped
1 cupcarrots chopped
3 Beef bouillon cubes
3 cloves garlic minced
1 teaspoonchilli powder
1/2 teaspoonsalt
1/4 teaspoonpepper
Dumplings
1/2 cupall-purpose flour
1/4 cupcornmeal
1 teaspoonbaking powder
1 pinchsalt
1 pinchpepper
1 egg white beaten
3 tablespoonmilk
1 tablespoonvegetable oil

recipe preparation

In a large saucepan over medium heat, combine the first 13 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. For dumplings, combine flour, cornmeal, baking powder, salt and pepper. Combine egg white, milk and oil; stir into dry ingredients. Drop into eight mounds onto boiling soup. Reduce heat; cover and simmer for 15-20 minutes (do not lift the cover).
 
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