Bean Soup With Dumplings

[Guest guest]

When I made this I simmered it all day in my crockpot on low. It came out

wonderful. If you want to do that also, just turn up the heat to high, and then

drop the dumplings on top, cover and allow to cook before serving.

 

I hope all here are doing well. It has been rather quiet all around. Perhaps

everyone is just very busy like me. *s*

 

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 ~

/

 

Poetry is what gets lost in translation.

-Robert Frost, poet (1874-1963)