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Southwestern Bean Soup with Cornmeal Dumplings

Yields1 Serving

 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.)

Nutrition Facts

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