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SOUTHWESTERN BEAN SOUP AND CORNMEAL
DUMPLINGS
 
1 (15 oz.) can red kidney beans, rinsed & drained
1 (15 oz.) can black beans, pinto beans or great northern beans, rinsed & drained
3 c. water
1 (14 1/2 oz.) Mexican style stewed tomatoes
1 (10 oz.) pkg. frozen whole kernel corn, thawed
2 med. carrots, sliced
1 lg. onion, chopped
1 (4 oz.) can chopped green chili peppers, undrained
2 tbsp. instant beef or chicken bouillon granules
1-2 tsp. chili powder
2 cloves garlic, minced

Combine ingredients in a 3 1/2 or 4 quart crockery cooker. Cover and cook on low heat 10-12 hours or on high heat 4-5 hours.

DUMPLINGS:

1/3 c. all-purpose flour
1/4 c. yellow cornmeal
1 tsp. baking powder
Dash of salt
Dash of pepper
1 beaten egg white
2 tbsp. milk
1 tbsp. cooking oil

In a small mixing bowl, stir together flour, cornmeal, baking powder, salt and pepper. In a medium bowl, combine egg white, milk and oil. Add to flour mixture; stir with a fork until just combined. If soup was cooked on low-heat, turn to high heat.

Drop dumpling mixture from rounded teaspoons to make 8 mounds atop the soup. Cover, cook for 30 minutes more. (Do not lift cover.)

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