Bean Soup with Dumplings

By luvmybuttonsnbows

PREP:
25 minutes
COOK:
Low 10 hours, High 5 hours; plus 30 minutes on Low or 20 minutes on High
MAKES:
6 servings
SLOW COOKER:
3 1/2- to 4-quart

Ingredients

• 3 cups water
• 1 15-ounce can red kidney beans, rinsed and drained
• 1 15-ounce can black beans, pinto beans, or Great Northern beans, rinsed and drained
• 1 14 1/2-ounce can Mexican-style stewed tomatoes
• 1 10-ounce package frozen whole kernel corn
• 1 cup sliced carrots
• 1 large onion, chopped
• 1 4-ounce can diced green chile peppers
• 2 tablespoons instant beef or chicken bouillon granules
• 1 to 2 1 to 2 teaspoons chili powder
• 2 cloves garlic, minced
• 1/3 cup all-purpose flour
• 1/4 cup yellow cornmeal
• 1 teaspoon baking powder
• Dash black pepper
• 1 beaten egg white
• 2 tablespoons milk
• 1 tablespoon cooking oil

Preparation

Step 1

In a 3 1/2- to 4-quart slow cooker combine water, beans, undrained tomatoes, corn, carrots, onion, undrained chile peppers, bouillon granules, chili powder, and garlic. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
For dumplings, in a medium mixing bowl stir together flour, cornmeal, baking powder, and black pepper. In a small mixing bowl combine egg white, milk, and oil. Add to flour mixture; stir with a fork just until combined.
Drop dumpling mixture in 6 mounds onto the bubbling soup. Cover and cook on low-heat setting for 30 minutes more or on high-heat setting for 20 minutes more or until a wooden toothpick inserted in center comes out clean. (Do not lift lid while dumplings are cooking.) Ladle soup into bowls and top with a dumpling.