Bean Soup with Cornmeal Dumplings in the Crockpot

Description

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 chile 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.