Southwestern Bean Soup With Cornmeal Dumplings

I made this  tonight for dinner and my dh and I enjoyed it.  The kids are picky however, but if your kids don’t mind beans, it is a good one!
Southwestern Bean Soup With Cornmeal Dumplings
3 cups water
1 15-ounce can red kidney beans, rinsed and drained
1 15-ounce can black beans, pinto beans, or Great Northern beans, rinsed and drained
1 14-1/2-ounce can Mexican-style stewed tomatoes
1 10-ounce package frozen whole kernel corn
1 cup sliced carrot
1 cup chopped onion
1 4-ounce can diced green chili peppers
2 tablespoons instant beef or chicken bouillon granules
1 to 2 teaspoons chili powder
2 cloves garlic, minced
1/3 cup all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon baking powder
Dash salt
Dash pepper
1 beaten egg white
2 tablespoons milk
1 tablespoon cooking oil
1. In a 3-1/2- or 4-quart crockery cooker combine water, beans, undrained tomatoes, corn, carrot, onion, undrained chili peppers, bouillon granules, chili powder, and garlic. Cover and cook on low-heat setting for 10 to 12 hours.
2. In a medium mixing bowl stir together flour, cornmeal, baking powder, salt, and pepper. In a small mixing bowl combine egg white, milk, and oil. Add to flour mixture; stir with a fork just until combined. Drop dumpling mixture into 6 mounds atop the bubbling soup. Cover and cook for 30 minutes more. (Do not lift lid while dumplings are cooking.)
Makes 6 servings

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Filed under crockpot, soups & sides

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