Bean Soup with Dumplings

By PatN

Ingredients

• 3 c. water
• 1 16oz can kidney beans, rinsed and drained
• 1 16oz can black beans, rinsed and drained
• 1 16oz can stewed tomatos, Mexican style
• 4 oz can green chili, chopped
• 1 10oz pkg frozen corn, thawed
• 1 c. chopped onion
• 1 c. chopped carrots
• 3 beef bouillon cubes
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1/4 tsp salt
• 1/4 tsp pepper
• DUMPLINGS;
• 1/2 c. flour
• 1/4 c. yellow corn meal
• 1 tsp baking powder
• dash of salt and pepper
• 1 egg white, beaten
• 3 tbsp of milk
• 1 tbsp veg. oil

Preparation

Step 1

Combine first 13 ingredients in a large pan. Bring to a boil. Reduce heat, cover and simmer 1 hour.
Dumplings:
Combine dry ingred. Combine egg, milK and oil. Stir into dry ingred. Drop 8 mounds into boiling soup. Reduce heat, cover and simmer 15-20 min. DO NOT LIFT COVER.