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| Bean Soup With Dumplings Recipe |
Category: Beans
Rating:
N/A
Servings: 8
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Ingredients
3 cup water
1 can (15 1/2 oz) kidney beans; rinsed and drained
1 can (15 oz) black beans; rinsed and drained
1 can (14 1/2 oz) mexican-style stewed to; matoes
1 can (4 oz) chopped green chilies
1 pkg (10 oz) frozen corn; thawed
1 cup chopped onion
1 cup chopped carrots
3 beef bouillon cubes
3 garlic cloves; minced
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
----DUMPLINGS----
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 tablespoon milk
1 tablespoon vegetable oil
Cooking Directions:
In a large saucepan over medium heat, combine the first 13 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. For dumplings, combine flour, cornmeal, baking powder, salt and pepper. Combine egg white, milk and oil; stir into dry ingredients. Drop into eight mounds onto boiling soup. Reduce heat; cover and simmer for 15-20 minutes (do not lift the cover).
Recipe by: Jane Mullins (ToH Feb/Mar 96) Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sean Coate on Jul 28, 1997
soups&ste,beans
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