Bean Soup with Cornmeal Dumplings in the Crockpot

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Mclean Estate in Irving, Texas in 1982.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 1 can red kidney beans rinsed and drained
 * 1 can black beans rinsed and drained
 * 3 cups water
 * 1 can Mexican-style stewed tomatoes
 * 2 teaspoons chili powder
 * 2 cloves garlic minced
 * 10 ounce package frozen whole kernel corn
 * 2 medium carrots sliced
 * 1 large white onion chopped
 * 4 ounce can chopped green chili peppers
 * 2 tablespoons instant beef bouillon

Dumplings

 * ⅓ cup all purpose flour
 * ¼ cup cornmeal
 * 1 teaspoon baking powder
 * dash of salt
 * dash of pepper
 * 1 beaten egg white
 * 2 tablespoons milk
 * 1 tablespoon cooking oil

Directions

 * 1) In a crock-pot combine beans, water, tomatoes, corn, carrot, onion, undrained chili peppers, bouillon, chili powder and garlic then cover and cook on low 10 hours.
 * 2) For dumplings in a small bowl stir together flour, cornmeal, baking powder, salt and pepper.
 * 3) In a medium bowl combine egg white, milk, and oil then add to flour mixture.
 * 4) Stir with a fork just until combined.
 * 5) Turn crock-pot to high and drop the dumpling mixture from a rounded teaspoon to make about 8 dumplings on the soup.
 * 6) Cover and cook for 30 minutes.