Bean Soup With Dumplings

* Exported from MasterCook II *

BEAN SOUP WITH DUMPLINGS

Recipe By : Jane Mullins (ToH Feb/Mar 96)
Serving Size : 8 Preparation Time :0:00
Categories : Soups & Stews Beans

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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).

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