Bean soup with dumplings
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Water |
| 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 | pack | (10 oz) frozen corn; thawed |
| 1 | cup | Chopped onion |
| 1 | cup | Chopped carrots |
| 3 | Beef bouillon cubes | |
| 3 | Garlic cloves; minced | |
| 1 | teaspoon | Chili powder |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ½ | cup | All-purpose flour |
| ¼ | cup | Yellow cornmeal |
| 1 | teaspoon | Baking powder |
| 1 | dash | Salt and pepper |
| 1 | Egg white; beaten | |
| 3 | tablespoons | Milk |
| 1 | tablespoon | Vegetable oil |
Directions
DUMPLINGS
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).
Recipe by: Jane Mullins (ToH Feb/Mar 96) Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sean Coate <swcoate@...> on Jul 28, 1997