Southwestern Bean Soup (crock Pot)

Total Time: 10 hrs 25 mins Preparation Time: 25 mins Cook Time: 10 hrs

Ingredients

• Servings: 6
• 3 cups chicken broth or 3 cups beef broth or 3 cups vegetable broth
• 1 (15 ounce) can red kidney beans, rinsed and drained
• 1 (15 ounce) can black beans or 1 (15 ounce) can pinto beans or 1 (15 ounce) can great northern beans, rinsed and drained
• 15 1/2 ounces mexican-style stewed tomatoes
• 1 (10 ounce) package frozen whole kernel corn
• 1 cup sliced carrot
• 1 large onion, chopped
• 1 (4 ounce) can diced green chili peppers, undrained
• 1 -2 teaspoon chili powder
• 2 garlic cloves, minced
• 1/3 cup all-purpose flour
• 1/4 cup yellow cornmeal
• 1 teaspoon baking powder
• 1 dash pepper
• 1 beaten egg
• 2 tablespoons milk
• 1 tablespoon cooking oil

Recipe

• 1 combine broth, beans, undrained tomatoes, corn, carrot, onion, chili peppers, chili powder, and garlic in a crock pot (3 1/2 to 4 qt size is best).
• 2 cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
• 3 dumplings:.
• 4 stir together flour, cornmeal, baking powder, and pepper in a medium sized bowl.
• 5 mix together egg , milk, and oil in a small bowl.
• 6 add to flour mixture and stir with a fork just until combined.
• 7 divide dumpling mixture into 6 mounds and drop on top of the bubbling soup.
• 8 cover and cook on low-heat setting for 30 minutes more or on high-heat setting for 20 minutes more (don''t give in to temptation to lift lid) or until a wooden toothpick inserted in center comes out clean.
• 9 serve in bowls with 1 dumpling for each serving.