This is a print preview of "Bean Soup With Dumplings" recipe.

Bean Soup With Dumplings Recipe
by Global Cookbook

Bean Soup With Dumplings
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 8

Ingredients

  • 3 c. Water
  • 1 can (15 1/2 ounce) kidney beans, rinsed and liquid removed
  • 1 can (15 ounce) black beans, rinsed and liquid removed
  • 1 can (14 1/2 ounce) Mexican-style stewed tomatoes
  • 1 can (4 ounce) minced green chilies
  • 1 pkt (10 ounce) frzn corn, thawed
  • 1 c. Minced onion
  • 1 c. Minced carrots
  • 3 x Beef bouillon cubes
  • 3 x Garlic cloves, chopped
  • 1 tsp Chili pwdr
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1/2 c. All-purpose flour
  • 1/4 c. Yellow cornmeal
  • 1 tsp Baking pwdr
  • 1 dsh Salt and pepper
  • 1 x Egg white, beaten
  • 3 Tbsp. Lowfat milk
  • 1 Tbsp. Vegetable oil

Directions

  1. 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 possibly till vegetables are tender. For dumplings, combine flour, cornmeal, baking pwdr, salt and pepper. Combine egg white, lowfat milk and oil; stir into dry ingredients. Drop into eight mounds onto boiling soup. Reduce heat; cover and simmer for 15-20 min (don't lift the cover).