Ingredients
- 3 beef bouillon (cubes)
- 3 garlic (cloves minced)
- 1 egg (white beaten)
- 3 cups water
- 15 oz black beans (rinsed)
- 10 oz corn (frozen thawed)
- 1 cup carrots (chopped)
- 1 cup onion (chopped)
- 4 oz green chilies (chopped)
- 1/2 cup all purpose flour
- 3 tablespoons milk
- 1/4 cup cornmeal (yellow)
- 1 tablespoon vegetable oil
- 1 teaspoon baking powder
- 1 teaspoon chili powder
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
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).
