Bean Soup with Dumplings

• 3 cups water
• 1 can red kidney beans rinsed and drained
• 1 can black beans rinsed, drained
• 1 can tomatoes stewed
• 1 can green chili peppers chopped
• 1 package corn
• 1 cup onions chopped
• 1 cup carrots chopped
• 3 each beef bouillon cubes
• 3 each garlic cloves
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup flour, all-purpose
• 1/4 cup cornmeal
• 1 teaspoon baking powder
• 1 each egg whites beaten
• 3 tablespoons milk
• 1 tablespoon vegetable oil

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

water, red kidney beans, black beans, tomatoes, green chili peppers, corn, onions, carrots, garlic, chili powder, salt, black pepper, flour, cornmeal, baking powder, egg whites, milk, vegetable oil

Taken from recipeland.com/recipe/v/bean-soup-dumplings-41420 (may not work)