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Bean Soup with DumplingsRecipe : Bean Soup with Dumplings
Procedure :
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). |
