2 cups water
15 oz can of red kidney beans, rinsed & drained
15 oz can of black bean, rinsed & drained
15 oz can of tomato juice
10 oz frozen whole kernel corn
1 cup sliced carrot
1 cup chopped onion
2 tbsp beef bouillon granules
2 tsp chili powder
2 cloves mixed garlic
Cornmeal Dumplings - recipe below
1
In a 4 quart Dutch over combine water, beans, tomato sauce, corn, carrot, onion, bouillon, chili powder & garlic.
2
Bring to a boil and reduce heat.
3
Cover & simmer for 10 minutes.
4
Prepare cornmeal dumplings: In a medium mixing bowl stir together 2/3 cup of flour, 1/4 cup yellow cornmeal, 1 tsp baking power and dash of salt & pepper. In small mixing bowl, combine 1 beaten egg white, 2 tbsp. milk & 1 tbsp. cooking oil Add to flour mixture, stir with fork until combined.
5
Drop dumpling mixture into 6 mounds atop bubbling soup.
6
Cover & simmer to 12 to 15 minutes or until a toothpick comes out clean. (Do not lift lid while dumplings are cooking.)
Ingredients
2 cups water
15 oz can of red kidney beans, rinsed & drained
15 oz can of black bean, rinsed & drained
15 oz can of tomato juice
10 oz frozen whole kernel corn
1 cup sliced carrot
1 cup chopped onion
2 tbsp beef bouillon granules
2 tsp chili powder
2 cloves mixed garlic
Cornmeal Dumplings - recipe below
