| Bean Soup with Dumplings
3 cups of water
one 15 1/2 ounce can of kidney beans; rinsed
one 15 1/2 ounce can of black beans; rinsed
one 14 1/2 ounce can of Mexican-style
one 4 ounce can of chopped green chilies
one 10 ounce package of frozen corn; thawed
1 cup of chopped onion
1 cup of chopped carrots
3 Beef bouillon cubes
3 Garlic cloves; minced
1 teaspoon of chili powder
1/2 teaspoon of salt & 1/4 teaspoon of pepper
DUMPLINGS
1/2 cup of all-purpose flour
1/4 cup of yellow cornmeal
1 teaspoon of baking powder
a dash of salt and pepper
1 Egg white; beaten
3 tablespoons of milk
1 tablespoon of vegetable oil In a large saucepan over medium heat, combine the first 13 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. For dumplings, combine flour, cornmeal, baking powder, salt and pepper. Combine egg white, milk and oil; stir into dry ingredients. Drop into eight mounds onto boiling soup. Reduce heat; cover and simmer for 15-20 minutes (do not lift the cover).
Yields: 8 Servings |
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