Three Bean Soup With Cornmeal Dumplings

[Guest guest]

Three Bean Soup With Cornmeal Dumplings

 

1 15 oz Can Black Beans

1 15 oz Can Kidney Beans

1 15 oz Can Garbanzo Beans

1 14 oz Can crushed Tomatoes

1 Med Onion - chopped

1 Pkg Frozen Mixed Vegetables

4 cloves Garlic - minced

1 14 oz Can Vegetable Broth

½ t Salt

2 T Chili Powder

1 T cumin

1 T oregano

1 t Black Pepper

2 T Parsley

Drain and rinse all beans. Combine everything in crock-pot. Cover;

cook on Low 8 to 10 hours (High: 4 to 5 hours]. At end of cooking turn

crock-pot to High and prepare dumplings.

 

 

Cornmeal Dumplings for Soup

 

1 cup cornmeal

2 T all-purpose flour

½ t baking powder

½ t salt

1 egg

¼ c milk or broth

¼ c melted butter or olive oil

 

In a mixing bowl, sift together the cornmeal, flour, baking powder

and salt. In separate bowl, beat egg with milk and butter and then

stir into dry ingredients. Drop by serving spoonfuls onto simmering

vegetables, stew, soup or stock. Cover tightly and cook 15 minutes. To

test for doneness, remove one dumpling and slice it. The inside should

be bread-like. Serve hot.