Crockpot Bean Soup with Cornmeal Dumplings

1 15 oz can red kidney beans, drained & rinsed
1 15 oz can black bean, pinto beans or Great Northern beans, drained & rinsed
3 cups water
1 14.5 oz can Mexican style stewed tomatoes
1 10 oz package frozen whole kernel corn
2 medium carrots, sliced
1 large onion, chopped
1 4 oz can chopped green chilies
2 T instant beef or chicken bouillon
1-2 tsp chill powder
2 cloves garlic, minced
1/3 cup flour
1/4 cup cornmeal
1 tsp baking powder
dash salt
dash pepper
1 beaten egg white
2 T milk
1 T oil

In a 4 quart crockpot, combine beans, water, tomatoes, corn, carrots, onion, undrained chilies, bouillon, chili and garlic. Cover and cook on low setting for 10-12 hours or high 4-5 hours.

For dumplings, stir together in a small mixing bowl flour, cornmeal, baking powder, salt & pepper. In a medium bowl, combine egg white, milk and oil. Add to flour mix, stir with fork just until combined. If soup was cooked on low setting, turn to high. Drop the dumpling mix from a rounded teaspoon to make 8 mounds atop the soup. Cover, cook for 30 minutes more, do not lift cover.

AUTHOR: Marge