Three Bean Mexistrone W/ Cornmeal Dumplings

• 1 (15 1/2 ounce) can red kidney beans, rinsed and drained
• 1 (15 1/2 ounce) can black beans, rinsed and drained
• 1 (15 1/2 ounce) can pinto beans, rinsed and drained
• 2 cups chicken broth or 2 cups water
• 1 14 cups V8 vegetable juice or 1 14 cups other spicy tomato juice
• 1 (14 1/2 ounce) can Mexican-style stewed tomatoes
• 1 (10 ounce) package frozen corn, thawed
• 1 (4 ounce) canchopped green chilies
• 1 cup sliced carrot
• 1 yellow onion, chopped
• 3 garlic cloves, minced
• 2 tablespoons vegetable bouillon cubes
• 2 teaspoons basil
• 1 12 teaspoons oregano
• 1 teaspoon fresh ground black pepper
• 13 cup flour
• 14 cup yellow cornmeal
• 1 teaspoon baking powder
• 14 teaspoon salt
• 14 teaspoon pepper
• 1 egg white, beaten
• 2 tablespoons milk
• 1 tablespoon vegetable oil

1. Put all of the soup ingredients in large crockpot.
2. Cover and cook on low for 8 hours.
3. Make dumplings by mixing dry ingredients in one bowl, wet ingredients in another.
4. Stir ingredients together.
5. In the last 30 minutes of cooking, drop dumpling mixture by teaspoon (in 8 equivalent size dumplings) into crockpot.
6. Cover and cook for 30 more minutes.
7. No Peeking!

red kidney beans, black beans, pinto beans, chicken broth, vegetable juice, tomatoes, frozen corn, green chilies, carrot, yellow onion, garlic, vegetable bouillon cubes, basil, oregano, fresh ground black pepper, flour, yellow cornmeal, baking powder, salt, pepper, egg, milk, vegetable oil

Taken from www.food.com/recipe/three-bean-mexistrone-w-cornmeal-dumplings-212939 (may not work)