Southwest Veggie Soup with Cornmeal Dumplings

YUMMMMMM!!! This is not the exact recipe that I made last night, but very similar, and I am pretty sure I like this one better. For one, it's a crockpot recipe that needs about 10 hours to cook (AWESOME for setting and heading to work). Second, it has a lot more vegetables than the version I made last night. I would highly recommend trying this out!

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 14-1/2-ounce can Mexican-style stewed tomatoes
1 10-ounce package frozen whole kernel corn
1 cup sliced carrot
1 cup chopped onion
1 4-ounce can diced green chili peppers
2 tablespoons instant beef or chicken bouillon granules
1 to 2 teaspoons chili powder
2 cloves garlic, minced
1/3 cup all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon baking powder
Dash salt
Dash pepper
1 beaten egg white
2 tablespoons milk
1 tablespoon cooking oil

Directions
1. In your crockpot, combine water, beans, undrained tomatoes, corn, carrot, onion, undrained chili peppers, bouillon granules, chili powder, and garlic. Cover and cook on low-heat setting for 10 to 12 hours.

2. In a medium mixing bowl stir together flour, cornmeal, baking powder, salt, 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 atop the bubbling soup (or you could drop several smaller dumplings). Cover and cook for 30 minutes more. (Do not lift lid while dumplings are cooking.) Makes 6 servings.

My recipe called for chickpeas, which you could probably use in place of some of the beans if preferred. Super filling, and vegetarian!