Bean Soup with Dumplings

Title:
Bean Soup with Dumplings

Yield:
8 Servings

Categories:
Soups,
Beans




Ingredients:





     3 c  Water


     1 cn (15 1/2 oz) kidney beans;


          -rinsed and drained


     1 cn (15 oz) black beans; rinsed


          -and drained


     1 cn (14 1/2 oz) Mexican-style


          -stewed tomatoes


     1 cn (4 oz) chopped green chilies


     1 pk (10 oz) frozen corn; thawed


     1 c  Chopped onion


     1 c  Chopped carrots


     3    Beef bouillon cubes


     3    Garlic cloves; minced


     1 ts Chili powder


   1/2 ts Salt


   1/4 ts Pepper





---------------------------------DUMPLINGS---------------------------------


   1/2 c  All-purpose flour


   1/4 c  Yellow cornmeal


     1 ts Baking powder


     1 ds Salt and pepper


     1    Egg white; beaten


     3 tb Milk


     1 tb 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).


 


 Recipe by: Jane Mullins (ToH Feb/Mar 96) Posted to TNT - Prodigy's Recipe


 Exchange Newsletter  by Sean Coate 
on Jul 28, 1997