Bean Soup With Dumplings Recipe

• 3 c. Water
• 1 can (15 1/2 ounce) kidney beans, rinsed and liquid removed
• 1 can (15 ounce) black beans, rinsed and liquid removed
• 1 can (14 1/2 ounce) Mexican-style stewed tomatoes
• 1 can (4 ounce) minced green chilies
• 1 pkt (10 ounce) frzn corn, thawed
• 1 c. Minced onion
• 1 c. Minced carrots
• 3 x Beef bouillon cubes
• 3 x Garlic cloves, chopped
• 1 tsp Chili pwdr
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 1/2 c. All-purpose flour
• 1/4 c. Yellow cornmeal
• 1 tsp Baking pwdr
• 1 dsh Salt and pepper
• 1 x Egg white, beaten
• 3 Tbsp. Lowfat milk
• 1 Tbsp. 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 possibly till vegetables are tender.
3. For dumplings, combine flour, cornmeal, baking pwdr, salt and pepper.
4. Combine egg white, lowfat milk and oil; stir into dry ingredients.
5. Drop into eight mounds onto boiling soup.
6. Reduce heat; cover and simmer for 15-20 min (don't lift the cover).

water, kidney beans, black beans, tomatoes, green chilies, corn, onion, carrots, garlic, salt, pepper, allpurpose, yellow cornmeal, baking pwdr, salt, egg white, milk, vegetable oil

Taken from cookeatshare.com/recipes/bean-soup-with-dumplings-81059 (may not work)