Mexican Bean Soup

Cube chicken bouillon (or 2 cups of chicken broth)
2 cups water
1 can great white northern beans
1 can Ranch style beans with jalepenos
1 can black beans
1 can kidney beans
1 can yellow or white corn
1 can creamed corn
1 can blackeyed peas
1 packet taco seasoning mix, optional
1 teaspoon cumin
1 teaspoon tony cachere
1 can Rotel Rotel Diced Tomatoes and Green Chillies
1/2 cup chopped red onions

1/3 cup all purpose flour
1/4 cup yellow cornmeal
1 teaspoon baking powder
1 beaten egg white
1 dash salt
1 dash pepper
2 tablespoons milk
1 tablespoon cooking oil

In a slow cooker combine beans, water, tomatoes, corn, carrots, onion, chile peppers, bouillon, chili powder and garlic. Cover and cook on low 10 to 12 hours. Can be put in at night and let cook overnight or on high for 4 to 5 hours. (Sometimes I add taco seasoning.) I just use as many cans of beans and broth it takes to fill the pot. Leftovers for days! Good for freezing.

For dumplings, in a small bowl stir together flour, cornmeal, baking powder, salt and pepper.
In a medium bowl, combine egg white, milk, and oil. Add to flour mixture. Stir with a fork just until combined. Turn slow cooker to HIGH and drop the dumpling batter from a rounded teaspoon over top of soup. Cover and cook for 30 to 40 minutes longer, until dumplings are cooked through.