Recipe - Mixed Bean Soup With Cornmeal Dumplings

1 cn (15 1/2oz) black beans;
rinsed and drained
1 cn (15 1/2oz) red kidney
beans, rinsed and drained
1 cn (15 1/2oz) garbanzo beans;
rinsed and drained
1 cn (14 1/2oz) crushed tomatoes
1 md Onion; chopped
1 pack (16oz) frozen mixed
vegetables
4 Cloves garlic; minced
1 cn (14 1/2oz) reducedsodium
chicken broth
One fourth teaspoon Salt
1 teaspoon Chili powder
1 teaspoon Black pepper
1 tablespoon Dried parsley

CORNMEAL DUMPLINGS
One half cup Allpurpose flour
1/3 cup Yellow cornmeal
1 teaspoon Baking powder
1 tablespoon Sugar
1 Egg; beaten
2 tablespoon Skim milk
2 teaspoon Oil

(from Rival Crockpot cookbook)

Combine ingredients in CrockPot. Cover; cook on Low 8 to 10 hours (High: 4
to 5 hours). At end of cooking turn CrockPot to High and prepare
dumplings. (see below).

Cornmeal Dumplings: In a medium bowl, stir together flour, cornmeal, baking
powder and sugar. In a small bowl, combine egg, milk and oil. Stir into dry
ingredients, mixing until just combined. Drop mixture by rounded
teaspoonfuls onto soup. Cover; cook 30 minutes more without lifting lid
until end of cooking. 6 to 8 servings. Posted to TNT Prodigy's Recipe
Exchange Newsletter by vergie1@juno.com (Vergie A Ewing) on Aug 29, 1997