Southwestern Bean Soup With Cornmeal Dumplings - cooking recipe

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 white, beaten
2 tablespoons milk
1 tablespoon oil

Preparation

Combine the 11 soup ingredients in a slow cooker.
Cover, and cook on low 10-12 hours, or on high for 4-5 hours.
Make dumplings by mixing together flour, clornmeal, baking powder, salt, and pepper.
Combine egg white, milk, and oil, and add to the flour mixture. Stir with fork, until just combined.
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.
Cover. cook for 30 minutes, and do not lift cover.