Crock Pot Bean Soup With Cornmeal Dumplings - cooking recipe

Ingredients

1 (15 1/2 ounce) can red kidney beans, rinsed and drained
1 (15 ounce) can black beans or (15 ounce) can pinto beans, rinsed and drained
3 cups water
1 (14 1/2 ounce) can Mexican-style stewed tomatoes
2 teaspoons chili powder
2 garlic cloves, minced
1 (10 ounce) package frozen whole kernel corn
2 medium carrots, sliced
1 large onion, chopped
1 (4 ounce) can chopped green chili peppers
2 2 tablespoons chicken bouillon or 6 bouillon cubes
Dumplings
1/3 cup all-purpose flour
1/4 cup cornmeal
1 teaspoon baking powder
1 dash salt
1 dash pepper
1 beaten egg white
2 tablespoons milk
1 tablespoon cooking oil

Preparation

In a slow cooker or crock pot combine beans, water, tomatoes, corn, carrot, onion, undrained 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 teaspoon to make about 8 dumplings on the soup.
Cover and cook for 30 minutes.