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Title: Bean Soup with Dumplings Categories: Soups & ste, Beans Yield: 8 Servings 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 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 |