Southwestern Bean Soup With Cornmeal Dumplings

Ingredients

1 (15 ½ oz.) can red kidney beans, rinsed and drained

1 (15 oz.) can black beans, pinto beans, or

3 cups water

1 (14 ½ oz.) can Mexican style stewed tomatoes

1 (10 oz.) package frozen whole kernel corn, thawed

1 cup carrots, sliced (2 medium carrots)

1 cup onion, chopped (1 large onion)

1 (4 oz.) can chopped green chili peppers

2 tablespoons instant beef or chicken 2 teaspoons chili powder

2 cloves garlic, minced

cup all-purpose flour

1/4 cup yellow cornmeal

1 teaspoon baking powder

Dash salt

Dash pepper

1 beaten egg white

2 tablespoons milk

1 tablespoon cooking oil

Preparation

In a 3 1/2 or 4 quart crockery cooker combine canned beans, water, tomatoes, corn, carrot, onion, undrained chili peppers bouillon granules or cubes, chili powder and garlic. Cover and cook on low heat setting for 10 to 12 hours or on high heat setting for 4 to 5 hours.

For dumplings, in a small mixing bowl stir together flour, cornmeal, baking powder, salt and pepper.

In a medium mixing bowl, combine egg white, milk and oil. Add to flour mixture; stir with a fork just until combined. If soup was cooked on low heat setting, turn crockery cooker to high heat setting. Drop the dumpling mixture from a rounded teaspoon to make 8 mounds atop the soup. Cover; cook for 30 minutes more (do not lift cover).