Quick and Easy Bean Soup With Dumplings |
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Prep Time: 10 Minutes Cook Time: 70 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This is a quick and hearty meal-a real stick-to-your-rib dinner. Ingredients:
3 cups water |
1 (15 1/2 ounce) can kidney beans, rinsed and drained |
1 (15 ounce) can black beans, rinsed and drained |
1 (14 1/3 ounce) can mexican-style tomatoes |
1 (4 ounce) can chopped green chilies |
1 (10 ounce) package frozen corn, thawed |
1 cup chopped onion |
1 cup chopped carrot |
3 beef bouillon cubes |
3 garlic cloves, minced |
1 teaspoon chili powder |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup all-purpose flour |
1/4 cup yellow cornmeal |
1 teaspoon baking powder |
1 dash salt and pepper |
1 egg white, beaten |
3 tablespoons milk |
1 tablespoon vegetable oil |
Directions:
1. In large saucepan over medium heat combine the first 13 ingredients; bring to boil. Reduce heat and simmer for 1 hour or until vegetables are tender.
2. For dumplings, combine flour, cornmeal, baking powder, salt, and pepper in a bowl.
3. In another bowl, combine egg white, milk, and oil,; stir into dry ingredients.
4. Drop into 8 mounds onto boiling soup; reduce heat, cover and simmer for 15 to 20 minutes (do not lift cover during cooking).
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