Crock Pot Bean Soup With Cornmeal Dumplings

Total Time: 6 hrs 15 mins Preparation Time: 15 mins Cook Time: 6 hrs

Ingredients

• Servings: 4
• 1 (15 1/2 ounce) can red kidney beans, rinsed and drained
• 1 (15 ounce) can black beans or 1 (15 ounce) can pinto beans, rinsed and drained
• 3 cups water
• 1 (14 1/2 ounce) can mexican-style stewed tomatoes
• 2 teaspoons chili powder
• 2 garlic cloves, minced
• 1 (10 ounce) package frozen whole kernel corn
• 2 medium carrots, sliced
• 1 large onion, chopped
• 1 (4 ounce) can chopped green chili peppers
• 2 tablespoons instant beef bouillon or 2 tablespoons chicken bouillon or 6 bouillon cubes
• 1/3 cup all-purpose flour
• 1/4 cup cornmeal
• 1 teaspoon baking powder
• 1 dash salt
• 1 dash pepper
• 1 beaten egg
• 2 tablespoons milk
• 1 tablespoon cooking oil

Recipe

• 1 in a slow cooker or crock pot combine beans, water, tomatoes, corn, carrot, onion, undrained chili peppers, bouillon, chili powder and garlic.
• 2 cover and cook on low 10 to 12 hours.
• 3 can be put in at night and let cook overnight or on high for 4 to 5 hours.
• 4 for dumplings, in a small bowl stir together flour, cornmeal, baking powder, salt and pepper.
• 5 in a medium bowl, combine egg , milk, and oil.
• 6 add to flour mixture.
• 7 stir with a fork just until combined.
• 8 turn crock pot to high and drop the dumpling mixture from a rounded teaspoon to make about 8 dumplings on the soup.
• 9 cover and cook for 30 minutes.