1 15 1/2 oz. can black beans, rinsed and drained
1 15 1/2 oz. can red kidney beans, rinsed and drained
1 15 1/2 oz. can garbanzo beans, rinsed and drained
1 14 1/2 oz. can crushed tomatoes
1 medium onion, chopped
1 16 oz. package frozen mixed vegetables
4 cloves garlic, minced
Combine ingredients in crock pot. Cover and cook on low 8 to 10 hours (high 4 to 5 hours). At end of cooking, turn crock
pot to high and prepare dumplings.
1 14 1/2 oz. can vegetable broth
1/4 tsp. salt
1 tsp. chili powder
1 tsp. black pepper
1 Tbsp. dried parsley
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Cornmeal Dumplings
1/2 cup all-purpose flour
1/3 cup yellow cornmeal
1 tsp. baking powder
1 Tbsp. sugar (or Succanat) 1 egg, beaten
2 Tbsp. skim milk
2 tsp. oil
In a medium bowl, stir together flour, cornmeal, baking powder, and sugar. In a small bowl, combine egg, milk, and oil Stir
into dry ingredients, mixing until just combined. Drop mixture by rounded teaspoonfuls onto soup. Cover and cook 30
minutes more without lifting lid until end of cooking. 8 servings.
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