[recipe*] Bean Soup With Dumplings

[Guest guest]

This recipe is so easy and just good comfort food.

 

Bean Soup With Dumplings

 

3 cups water

1 can (16 oz. ) kidney beans, rinsed and drained

1 can (15 oz) black beans, rinsed and drained

1 can (14.5 oz) Mexican-style stewed tomatoes

1 can (4 oz) chopped green chilies

1 package (10 oz) frozen corn, thawed

1 cup chopped onion

1 cup chopped carrots

1 Tbs vegetarian beef bouillon

3 garlic cloves, minced

1 tsp chili powder

1/2 tsp salt

1/4 tsp pepper

 

Dumplings:

1/2 cup flour

1/4 cup yellow cornmeal

1 tsp baking powder

Dash of salt and pepper

1 egg white, beaten

3 Tbs milk

1 Tbs vegetable oil

 

In a saucepan over medium heat, combine the first

13 ingredients; bring to a boil. Reduce heat; cover

and simmer one 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).

Yield: 8 servings (2 1/4 quarts)

 

~ PT~