Tangy Bean Soup ... slow cooker

Prep : 15 minutes ... Cook: 4 hours  ...Makes 6 servings

2 ...............cans (14-1/2 ounces each) chicken broth
1 ............... package (16 ounces) frozen mixed vegetables
1 ................can (15 ounces) black beans , rinsed and drained
1 ................can (15 ounces) pinto beans , rinsed and drained
1 ................can (14-1/2 ounces) diced tomaroes , undrained
1 ................medium onion , chopped
1 ................tablespoon  chili powder
1 ................tablespoon minced fresh cilantro
4 ................garlic cloves . minced
1/4 ............teaspoon pepper
CORNMEAL DUMPLINGS:
1/2 ............cup all-purpose flour
1/2 ............cup shredded cheddar cheese
1/3 ............cup cornmeal
1 ...............tablespoon sugar
1 ...............teaspoon baking powder
1 ...............egg
2 ...............tablespoons milk
2 ...............teaspoons vegetable oil

1)      In a 5-quart  slow cooker  , combine  the first 10 ingredients . Cover  and cook on high  for 4 hours .
2)      FOR DUMPLINGS :Combine  the flour  , cheese , cornmeal , sugar and baking powder  in a large bowl . In another bowl  , combine the egg , milk and oil ; add to dry  ingredients  just until moistened  (batter will be stiff).
3)      Drop by heaping tablespoons  on to soup . Cover and cook on high for 30 minutes longer  (without lifting cover ) or until  a toothpick  in dumpling comes out  clean .

The great Southweastern flavor  makes  this soup  a real winner  with my family . The cornmeal dumplings  add a comforting  twist to the soup .
Heart Healthy