Bean Soup With Dumplings

[Guest guest]

This is very easy, and really you could use any type of beans you have ready-

made. When I made this, I simmered it slow all day in a crockpot, instead of

doing it as the recipe said in a stove top kettle. When it came time to add the

dumplings, I just cranked it up to high for 10 minutes, dropped them on top,

and covered it to cook them. Worked great.

 

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 dumplingd, 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)

 

 

*I used 1 1/2 cups kidney beans, and 1 1/2 cups black beans that I made

ahead in place of the canned beans.

 

~ P_T ~

 

Praise, like gold and diamonds, owes its value to its scarcity.

-Samuel Butler, poet (1612-1680)