Quick and Easy Bean Soup With Dumplings

Submitted by southern chef in lo

"This is a quick and hearty meal--a real stick-to-your-rib dinner."

 

• Ready In: 1hr 30mins
• Ingredients: 20
• Yields: 2 quarts

ingredients

• 3 cups water
• 1 (15 1/2 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14 1/3 ounce) can Mexican-style tomatoes
• 1 (4 ounce) can chopped green chilies
• 1 (10 ounce) package frozen corn, thawed
• 1 cup chopped onion
• 1 cup chopped carrot
• 3 beef bouillon cubes
• 3 garlic cloves, minced
• 1 teaspoon chili powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper

• Dumplings

• 1⁄2 cup all-purpose flour
• 1⁄4 cup yellow cornmeal
• 1 teaspoon baking powder
• 1 dash salt and pepper
• 1 egg white, beaten
• 3 tablespoons milk
• 1 tablespoon vegetable oil

directions

1. In large saucepan over medium heat combine the first 13 ingredients; bring to boil. Reduce heat and simmer for 1 hour or until vegetables are tender.
2. For dumplings, combine flour, cornmeal, baking powder, salt, and pepper in a bowl.
3. In another bowl, combine egg white, milk, and oil,; stir into dry ingredients.
4. Drop into 8 mounds onto boiling soup; reduce heat, cover and simmer for 15 to 20 minutes (do not lift cover during cooking).