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Southwestern Bean Soup w/Cornmeal Dumplings
One 15 1/2 ounce can of red kidney beans, rinsed and drained
One 15 ounce can of black beans, pinto beans, or great northern beans, rinsed and drained
3 cups of water
One 14 1/2 ounce can of Mexican style stewed tomatoes
One 10 ounce package of frozen whole kernel corn, thawed
2 medium carrots, sliced (1 c.)
1 large. onion, chopped (1 c.)
One 4 ounce can of chopped green chili peppers
2 tablespoons of instant beef or chicken bouillon granules or 6 vegetable bouillon cubes
1 to 2 teaspoon of chili powder
2 cloves garlic, minced
1/3 cup of all-purpose flour
1/4 cup of yellow cornmeal |
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1 teaspoon of baking powder
Dash salt
Dash pepper
1 beaten egg white
2 tablespoons of milk
1 tablespoon of cooking oil
In a 3 1/2 or 4 quart crockery cooker combine canned beans, water, tomatoes, corn, carrot, onion, undrained chili peppers bouillon granules or cubes, chili powder and garlic. Cover and cook on low heat setting for 10 to 12 hours or on high heat setting for 4 to 5 hours. For dumplings, in a small mixing bowl stir together flour, cornmeal, baking powder, salt and pepper. In a medium mixing bowl, combine egg white, milk and oil. Add to flour mixture; stir with a fork just until combined. If soup was cooked on low heat setting, turn crockery cooker to high heat setting. Drop the dumpling mixture from a rounded teaspoon to make 8 mounds atop the soup. Cover; cook for 30 minutes more (do not lift cover). Makes 4 servings. |
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