This recipe is so easy and just good comfort food.

Bean Soup With Dumplings

3 cups water
1 can (16 oz. ) kidney beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
1 can (14.5 oz) Mexican-style stewed tomatoes
1 can (4 oz) chopped green chilies
1 package (10 oz) frozen corn, thawed
1 cup chopped onion
1 cup chopped carrots
1 Tbs vegetarian beef bouillon
3 garlic cloves, minced
1 tsp chili powder
1/2 tsp salt
1/4 tsp pepper

Dumplings:
1/2 cup flour
1/4 cup yellow cornmeal
1 tsp baking powder
Dash of salt and pepper
1 egg white, beaten
3 Tbs milk
1 Tbs vegetable oil

In a saucepan over medium heat, combine the first 13 ingredients; bring to a boil.

Reduce heat; cover and simmer one 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).

Yield: 8 servings (2 1/4 quarts)

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