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 (14 ounces) pinto beans , rinsed and drained
1 ...............can (14-1/2 ounces) diced tomatoes  , 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 to 5 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  onto the soup . Cover and cook  on high for 30 minutes  longer ( without lifting the cover) or until  a toothpick  inserted  in a dumpling  comes out clean .

The great southwestern flavor  make this soup  a winner  . The cornmeal dumplings add a comforting twist to the soup .
Heart healthy