Bean soup with dumplings

 
                          BEAN SOUP WITH DUMPLINGS
 
 Recipe By     : Jane Mullins (ToH Feb/Mar 96)
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups & Stews                    Beans
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      cups          water
    1      can           (15 1/2 oz) kidney beans -- rinsed and drained
    1      can           (15 oz) black beans -- rinsed and drained
    1      can           (14 1/2 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
    3                    beef bouillon cubes
    3                    garlic cloves -- minced
    1      teaspoon      chili powder
      1/2  teaspoon      salt
      1/4  teaspoon      pepper
                         DUMPLINGS
      1/2  cup           all-purpose flour
      1/4  cup           yellow cornmeal
    1      teaspoon      baking powder
                         Dash salt and pepper
    1                    egg white -- beaten
    3      tablespoons   milk
    1      tablespoon    vegetable oil
 
 In a large saucepan over medium heat, combine the first 13 ingredients;
 bring to a boil. Reduce heat; cover and simmer for 1 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).
 
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