Serves: 6
Total Calories: 278
Rinse and drain kidney beans and black beans. Combine water, beans, tomatoes, corn, carrots, onion, undrained green chilis , bouillon cubes, chili powder, and garlic in crock pot. Cover and cook on LOW for 10 to 12 hours or on HIGH for 4 to 5 hours.
Dumplings: In a small mixing bowl stir dry ingredients together. In a medium mixing bowl, combine egg white, milk, and oil. Add to flour mixture stir with fork just till combined. If soup was cooked on low setting, turn crock pot to high. Drop the dumpling mixture to form 8 rounded mounds atop the soup. Cover cook for 30 minutes more (do not lift cover).
This Southwest Bean Soup with Cornmeal Dumplings recipe is from the Cook'n Fix & Forget Cookbook. Download this Cookbook today.
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