Bean Soup With Dumplings

Name: Bean Soup With Dumplings
Ingredients: 3 cups water; 1 can (15-1/2 ounces) kidney beans, rinsed and drained; 1 can (15 ounces) black beans, rinsed and drained; 1 can (14-1/2 ounces) Mexican stewed tomatoes; 1 can (4 ounces) chopped green chilies; 2 cups frozen corn, thawed; 1 cup chopped onion; 1 cup chopped carrots; 3 beef bouillon cubes; 3 garlic cloves, minced; 1 teaspoon chili powder; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup all-purpose flour; 1/4 cup yellow cornmeal; 1 teaspoon baking powder; Dash each salt and pepper; 1 egg white, beaten; 3 tablespoons milk; 1 tablespoon canola oil

20 ingredients

2 steps

Ingredients

3 cups water
1 can (15-1/2 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) Mexican stewed tomatoes
1 can (4 ounces) chopped green chilies
2 cups frozen corn, thawed
1 cup chopped onion
1 cup chopped carrots
3 beef bouillon cubes
3 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon baking powder
Dash each salt and pepper
1 egg white, beaten
3 tablespoons milk
1 tablespoon canola oil

Directions

1

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.
2

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).