Bean Soup with Dumplings
| Yield: | 8 Servings |
| Categories: | Soups, Beans |
| 3 | c | Water |
| 1 | cn | (15 1/2 oz) kidney beans; rinsed and drained |
| 1 | cn | (15 oz) black beans; rinsed and drained |
| 1 | cn | (14 1/2 oz) Mexican-style stewed tomatoes |
| 1 | cn | (4 oz) chopped green chilies |
| 1 | pk | (10 oz) frozen corn; thawed |
| 1 | c | Chopped onion |
| 1 | c | Chopped carrots |
| 3 | Beef bouillon cubes | |
| 3 | Garlic cloves; minced | |
| 1 | ts | Chili powder |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| DUMPLINGS | ||
| 1/2 | c | All-purpose flour |
| 1/4 | c | Yellow cornmeal |
| 1 | ts | Baking powder |
| 1 | ds | Salt and pepper |
| 1 | Egg white; beaten | |
| 3 | tb | Milk |
| 1 | tb | Vegetable oil |
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