Crockpot Bean Soup with Dumplings

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
1 14 -1/2 oz. can vegetable broth
1/4 tsp. salt
1 tsp. chili powder
1 tsp. black pepper
1 Tbsp. dried parsley

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.

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, or egg replacer
2 Tbsp. skim milk or soymilk
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.