Southwestern Bean Soup With Cornmeal Dumplings

Total Time: 4 hrs 50 mins Preparation Time: 20 mins Cook Time: 4 hrs 30 mins

Ingredients

• 1 (15 1/2 ounce) can red kidney beans, rinsed and drained
• 1 (15 1/2 ounce) can black beans, rinsed and drained
• 3 cups water
• 1 (14 1/2 ounce) can mexican-style stewed tomatoes
• 1 (10 ounce) package frozen whole kernel corn, thawed
• 1 cup sliced carrot
• 1 cup chopped onion
• 1 (4 ounce) can chopped green chilies
• 2 tablespoons instant beef, chicken or 2 tablespoons vegetable bouillon granules
• 2 teaspoons chili powder
• 2 garlic cloves, minced
• for the dumplings
• 1/3 cup flour
• 1/4 cup yellow cornmeal
• 1 teaspoon baking powder
• 1 dash salt
• 1 dash pepper
• 1 egg , beaten
• 2 tablespoons milk
• 1 tablespoon oil

Recipe

• 1 combine the 11 soup ingredients in a slow cooker.
• 2 cover, and cook on low 10-12 hours, or on high for 4-5 hours.
• 3 make dumplings by mixing together flour, clornmeal, baking powder, salt, and pepper.
• 4 combine egg , milk, and oil, and add to the flour mixture. stir with fork, until just combined.
• 5 at the end of the soup's cooking time, turn slow cooker to high. drop dumpling mixture by rounded teaspoonfuls to make 8 mounds atop of the soup.
• 6 cover. cook for 30 minutes, and do not lift cover.