Three Bean Mexistrone W/ Cornmeal Dumplings

Total Time: 8 hrs 10 mins Preparation Time: 10 mins Cook Time: 8 hrs

Ingredients

• Servings: 4
• 1 (15 1/2 ounce) can red kidney beans, rinsed and drained
• 1 (15 1/2 ounce) can black beans, rinsed and drained
• 1 (15 1/2 ounce) can pinto beans, rinsed and drained
• 2 cups chicken broth or 2 cups water
• 1 1/4 cups v8 vegetable juice or 1 1/4 cups other spicy tomato juice
• 1 (14 1/2 ounce) can mexican-style stewed tomatoes
• 1 (10 ounce) package frozen corn, thawed
• 1 (4 ounce) can chopped green chilies
• 1 cup sliced carrot
• 1 yellow onion, chopped
• 3 garlic cloves, minced
• 2 tablespoons vegetable bouillon cubes
• 2 teaspoons basil
• 1 1/2 teaspoons oregano
• 1 teaspoon fresh ground black pepper
• 1/3 cup flour
• 1/4 cup yellow cornmeal
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 egg , beaten
• 2 tablespoons milk
• 1 tablespoon vegetable oil

Recipe

• 1 put all of the soup ingredients in large crockpot.
• 2 cover and cook on low for 8 hours.
• 3 make dumplings by mixing dry ingredients in one bowl, wet ingredients in another.
• 4 stir ingredients together.
• 5 in the last 30 minutes of cooking, drop dumpling mixture by teaspoon (in 8 equivalent size dumplings) into crockpot. cover and cook for 30 more minutes.
• 6 no peeking!