Yield: 8 Servings
| Measure | 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 \N | Beef bouillon cubes |
| 3 \N | 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 \N | Egg white; beaten |
| 3 tablespoons | Milk |
| 1 tablespoon | Vegetable oil |
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