Bean Soup With Cornmeal Dumplings
Ingredients
1 can red kidney beans (15 1/2 oz.) rinsed, drained
1 can black beans or pinto beans-15 oz. rinsed, drained
3 C. water
1 can Mexican style stewed tomatoes-14 1/2 oz.
2 tsp. chili powder
2 garlic cloves minced
1 package frozen whole kernel corn-10 oz.
2 medium carrots sliced
1 large onion chopped
1 can chopped green chili peppers 4 oz.
2 Tbsp. instant beef or chicken bouillon Or 6 bouillon cubes
Dumplings:
1/3 C. all purpose flour
1/4 C. cornmeal
1 tsp. baking powder
1 dash salt
1 dash freshly ground black pepper
1 egg white beaten
2 Tbsp. milk
1 Tbsp. cooking oil
Cooking Instructions
In a crock pot combine beans, water, tomatoes, corn, carrot, onion, un-drained chili peppers, bouillon, chili powder and garlic. Cover and cook on low 10 to 12 hours. Can be put in at night and let cook overnight or on high for 4 to 5 hours. For dumplings, in a small bowl stir together flour, cornmeal, baking powder, salt and pepper. In a medium bowl, combine egg white, milk, and oil. Add to flour mixture. Stir with a fork just until combined. Turn crock pot to high and drop the dumpling mixture from a rounded tsp. to make about 8 dumplings on the soup. Cover and cook for 30 minutes.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)