Title: Mixed Bean Soup with Cornmeal Dumplings
Categories: None
Yield: 1 Servings

1 cn (15 1/2-oz) black beans;
-rinsed and drained
1 cn (15 1/2-oz) red kidney
-beans, rinsed and drained
1 cn (15 1/2-oz) garbanzo beans;
-rinsed and drained
1 cn (14 1/2-oz) crushed tomatoes
1 md Onion; chopped
1 pk (16-oz) frozen mixed
-vegetables
4 Cloves garlic; minced
1 cn (14 1/2-oz) reduced-sodium
-chicken broth
1/4 ts Salt
1 ts Chili powder
1 ts Black pepper
1 tb Dried parsley

-----------------------------CORNMEAL DUMPLINGS-----------------------------
1/2 c All-purpose flour
1/3 c Yellow cornmeal
1 ts Baking powder
1 tb Sugar
1 Egg; beaten
2 tb Skim milk
2 ts Oil

(from Rival Crockpot cookbook)

Combine ingredients in Crock-Pot. Cover; cook on Low 8 to 10 hours (High: 4
to 5 hours). At end of cooking turn Crock-Pot to High and prepare
dumplings. (see below).

Cornmeal Dumplings: In a medium bowl, stir together flour, cornmeal, baking
powder and sugar. In a small bowl, combine egg, milk and oil. Stir into dry
ingredients, mixing until just combined. Drop mixture by rounded
teaspoonfuls onto soup. Cover; cook 30 minutes more without lifting lid
until end of cooking. 6 to 8 servings. Posted to TNT - Prodigy's Recipe
Exchange Newsletter by vergie1@juno.com (Vergie A Ewing) on Aug 29, 1997