Tangy Bean Soup

• 2 cans (14-1/2 ounces each) chicken broth
• 1 package (16 ounces) frozen mixed vegetables
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 medium onion, chopped
• 1 tablespoon chili powder
• 1 tablespoon minced fresh cilantro
• 4 garlic cloves, minced
• 1/4 teaspoon pepper
• 1/2 cup all-purpose flour
• 1/2 cup shredded cheddar cheese
• 1/3 cup cornmeal
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1 large egg
• 2 tablespoons whole milk
• 2 teaspoons canola oil

1. In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low until vegetables are tender, 6-8 hours.
2. For dumplings, combine the flour, cheese, cornmeal, sugar and baking powder in a large bowl. In another bowl, combine the egg, milk and oil; add to dry ingredients just until moistened (batter will be stiff).
3. Drop by heaping tablespoons onto soup. Cover and cook on high (without lifting cover) until a toothpick inserted in a dumpling comes out clean, about 30 minutes.

chicken broth, mixed vegetables, black beans, pinto beans, tomatoes, onion, chili powder, fresh cilantro, garlic, pepper, allpurpose, cheddar cheese, cornmeal, sugar, baking powder, egg, milk, canola oil

Taken from www.tasteofhome.com/recipes/tangy-bean-soup/ (may not work)