Bean Soup with Dumplings

3 cups water

1 can (15 1/2 oz) kidney beans -- rinsed and drained

1 can (15 oz) black beans -- rinsed and drained

1 can (14 1/2 oz) Mexican-style stewed tomatoes

1 can (4 oz) chopped green chilies

1 package (10 oz) frozen corn -- thawed

1 cup chopped onion

1 cup chopped carrots

3 beef bouillon cubes

3 garlic cloves -- minced

1 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon pepper

DUMPLINGS 1/2 cup all-purpose flour

1/4 cup yellow cornmeal

1 teaspoon baking powder

Dash salt and pepper 1 egg white -- beaten

3 tablespoons milk

1 tablespoon vegetable oil

In a large saucepan over medium heat, combine the first 13 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. For dumplings, combine flour, cornmeal, baking powder, salt and pepper. Combine egg white, milk and oil; stir into dry ingredients. Drop into eight mounds onto boiling soup. Reduce heat; cover and simmer for 15-20 minutes (do not lift the cover).