Bean soup with dumplings

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


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

Similar recipes