Servings
8 s
Ingredients
- 3 cups 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 tomatoes
- 1 can (4 oz) chopped green chilies
- 1 package (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
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- 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 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).
- Recipe by: Jane Mullins (ToH Feb/Mar 96) Posted to TNT – Prodigy’s Recipe Exchange Newsletter by Sean Coate