Bean Soup With Dumplings Recipe
Bean Soup With Dumplings is an amazingly delicious mouth watering appetizer recipe. Serve it at your dinner party; I bet you will have a huge fan following for this one!
Ingredients
3 cups water
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) Mexican-style stewed tomatoes
1 can (4 ounces) chopped green chilies
1 package (10 ounces) 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
Dash salt and pepper
1 egg white, beaten
3 tablespoons milk
1 tablespoon vegetable oil
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).
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).
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