Title: Bean soup with dumplings
 Categories: Soups & ste, Beans
      Yield: 8 Servings
 
      3 c  Water
      1 cn (15 1/2 oz) kidney beans;
           -rinsed and drained
      1 cn (15 oz) black beans; rinsed
           -and drained
      1 cn (14 1/2 oz) Mexican-style
           -stewed tomatoes
      1 cn (4 oz) chopped green chilies
      1 pk (10 oz) frozen corn; thawed
      1 c  Chopped onion
      1 c  Chopped carrots
      3    Beef bouillon cubes
      3    Garlic cloves; minced
      1 ts Chili powder
    1/2 ts Salt
    1/4 ts Pepper

MMMMM-------------------------DUMPLINGS------------------------------
    1/2 c  All-purpose flour
    1/4 c  Yellow cornmeal
      1 ts Baking powder
      1 ds Salt and pepper
      1    Egg white; beaten
      3 tb Milk
      1 tb Vegetable oil
 
  In a large saucepan over medium heat, combine the first 13
  ingredients; bring to a boil. Reduce heat; cover and simmer for 1
  hour or until vegetables are tender. For dumplings, combine flour,
  cornmeal, baking powder, salt and pepper. Combine egg white, milk and
  oil; stir into dry ingredients. Drop into eight mounds onto boiling
  soup. Reduce heat; cover and simmer for 15-20 minutes (do not lift
  the cover).
  
  Recipe