Vegetable Bean Soup with Cornmeal Dumplings
In a large saucepan or Dutch oven combine water, canned beans, undrained tomatoes, corn, carrots, onion, undrained chili peppers, bouillon cubes, chili powder, and garlicup Bring to boiling; reduce heat. Cover and simmer for 45 minutes to 1 hour.
For dumplings, in a medium mixing bowl stir together flour, cornmeal, Rumford Reduced Sodium Baking Powder, and pepper. In a small bowl, combine egg white, milk, and oil. Add to flour mixture; stir with a fork just until combined.
Return soup to bubbling. Drop dumpling mixture from a rounded teaspoon to make 8 mounds atop the bubbling soup. Cover and simmer over low heat for 12 to 15 minutes