Southwestern Bean Soup (Crock Pot)

• 3 3 cups beef broth or 3 cups vegetable broth
• 1 (15 ounce) can red kidney beans, rinsed and drained
• 1 (15 ounce) can pinto beans or (15 ounce) can great northern beans, rinsed and drained
• 15 1/2 ounces Mexican-style stewed tomatoes
• 1 (10 ounce) package frozen whole kernel corn
• 1 cup sliced carrot
• 1 large onion, chopped
• 1 (4 ounce) can diced green chili peppers, undrained
• 1 -2 teaspoon chili powder
• 2 garlic cloves, minced
• 1/3 cup all-purpose flour
• 1/4 cup yellow cornmeal
• 1 teaspoon baking powder
• 1 dash pepper
• 1 beaten egg white
• 2 tablespoons milk
• 1 tablespoon cooking oil

1. Combine broth, beans, undrained tomatoes, corn, carrot, onion, chili peppers, chili powder, and garlic in a crock pot (3 1/2 to 4 qt size is best).
2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
3. Dumplings:
4. Stir together flour, cornmeal, baking powder, and pepper in a medium sized bowl.
5. Mix together egg white, milk, and oil in a small bowl.
6. Add to flour mixture and stir with a fork just until combined.
7. Divide dumpling mixture into 6 mounds and drop on top of the bubbling soup.
8. Cover and cook on low-heat setting for 30 minutes more or on high-heat setting for 20 minutes more (don''t give in to temptation to lift lid) or until a wooden toothpick inserted in center comes out clean.
9. Serve in bowls with 1 dumpling for each serving.

beef broth, red kidney beans, pinto beans, tomatoes, kernel corn, carrot, onion, green chili peppers, chili powder, garlic, flour, yellow cornmeal, baking powder, pepper, egg white, milk, cooking oil

Taken from www.food.com/recipe/southwestern-bean-soup-crock-pot-287838 (may not work)