Southwestern Style Bean Soup

30 Ounces Beef Broth                                                     

  15 ounce red kidney beans, rinsed and drained            

  15 ounce can black beans, rinsed and drained              

  14.5 ounce diced tomatoes with chilis                          

  10 ounce frozen whole kernel corn                               

  1 Cup sliced carrots                                                       

  2 Tsp chili powder

  2 Clove garlic, minced

  2 Tsp Cumin

Dumplings

  1/3 Cup all-purpose flour

  1/4 Cup yellow cornmeal

  1 Tsp baking powder

  Dash pepper

  1 beaten egg white

  2 Tbl milk

  1 Tbl cooking oil

 

In a 31/2- or 4-quart crockery cooker combine broth, beans, undrained tomatoes, corn, carrot, onion,

undrained chili peppers, chili powder, cumin and garlic. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

For dumplings, in a medium mixing bowl stir together flour, cornmeal, baking powder, and pepper. In a small mixing bowl combine egg white, milk, and oil. Add to flour mixture; stir with a fork just until combined. Drop dumpling mixture into 6 mounds on top of the bubbling soup. Cover and cook on low-heat setting for 30 minutes more or on high-heat setting for 20 minutes more or until a wooden toothpick inserted in center comes out clean. (Do not lift lid while dumplings are cooking.) Ladle into bowls and top with a dumpling.