Southwestern Bean Soup
- 3 cups water
- 1 15-ounce can red kidney beans, rinsed and drained
- 1 15-ounce can black beans, pinto beans, or Great Northern beans, rinsed and drained
- 1 141/2-ounce can 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
- 2 tablespoons instant beef or chicken bouillon granules
- 1 to 2 teaspoons chili powder
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 1/4 cup yellow cornmeal
- 1 teaspoon baking powder
- Dash pepper
- 1 beaten egg white
- 2 tablespoons milk
- 1 tablespoon cooking oil
- In a 31/2- or 4-quart crockery cooker combine water, beans, undrained tomatoes, corn, carrot, onion, undrained chili peppers, bouillon granules, chili powder, and garlic.
- Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
- For dumplings, in a medium mixing bowl stir together flour, cornmeal, baking powder, and pepper. In a small mixing bowl combine egg white, milk, and oil. Add to flour mixture; stir with a fork just until combined.
- Drop dumpling mixture into 6 mounds on top of the bubbling soup. Cover and cook on low-heat setting for 30 minutes more or on high-heat setting for 20 minutes more or until a wooden toothpick inserted in center comes out clean. (Do not lift lid while dumplings are cooking.) Ladle into bowls and top with a dumpling.