Recipe - Bean Soup With Dumplings

3 cup Water
1 cn (15 One half oz) kidney beans;
rinsed and drained
1 cn (15 oz) black beans; rinsed
and drained
1 cn (14 One half oz) Mexicanstyle
stewed tomatoes
1 cn (4 oz) chopped green chilies
1 pack (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
One half teaspoon Salt
One fourth teaspoon Pepper

DUMPLINGS
One half cup Allpurpose flour
One fourth cup Yellow cornmeal
1 teaspoon Baking powder
1 ds Salt and pepper
1 Egg white; beaten
3 tablespoon 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 1520 minutes (do not lift the cover).

Recipe by: Jane Mullins (ToH Feb/Mar 96) Posted to TNT Prodigy's Recipe
Exchange Newsletter by Sean Coate swcoate@peganet.com on Jul 28, 1997