Southwestern bean soup recipe

Ingredients

• 3 cups water
• 1 (15-ounce) can red kidney beans, rinsed and drained
• 1 (15-ounce) can black beans, pinto beans, or Great Northern beans, rinsed and drained
• 1 (14½-ounce) can Mexican-style stewed tomatoes, undrained
• 1 (10-ounce) package frozen whole kernel corn
• 1 cup sliced carrot
• 1 large sliced carrot
• 1 large onion, chopped
• 1 (4-ounce) can diced green chile peppers, undrained
• 2 tbsp instant beef or chicken bouillon granules
• 1 to 2 tsp chili powder
• 2 cloves garlic, minced
• 1/3 cup all-purpose flour
• ¼ cup yellow cornmeal
• 1 tsp baking powder
• Dash ground black pepper
• 1 egg white
• 2 tbsp milk
• 1 tbsp milk
• 1 tbsp cooking oil

1. In a 3½ to 4 quart slow cooker, combine the water, kidney beans, black beans, undrained tomatoes, corn, onion, undrained chile peppers, bouillon granules, chili powder, and garlic.
2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
3. For dumplings, in a medium bowl, stir together flour, cornmeal, baking powder, and black pepper. In a small bowl, whisk together egg white, milk , and oil. Add to flour mixture; stir with a fork just until combined.
4. Drop dumpling dough into 6 mounds on top of the bubbling soup. Cover and cook on low-heat setting about 30 minutes more or on high-heat setting about 20 minutes more or until a toothpick inserted in center of dumpling comes out clean. (Do not lift lid while dumplings are cooking.)