Mixed Bean Soup with Cornmeal Dumplings

1 (15-oz.) can black beans, rinsed and drained
1 (15-oz.) can red kidney beans, rinsed and drained
1 (15-oz.) can garbanzo beans, rinsed and drained
1 (14-oz.) can crushed tomatoes
1 med. Onion chopped
1 (16-oz.) pkg. frozen mixed vegetables (or just corn)
4 cloves garlic, minced
1 ½ cups water (or 1-14 oz can low sodium chicken broth) (I use more)
¼ tsp. salt
1 tsp. chili powder
1 tsp. black pepper
1 Tbs. dried parsley
Combine ingredients in crock-pot. Cover; 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
½ cup all-purpose flour
1/3 cup yellow cornmeal
1 tsp. baking powder
1 Tbs. honey
1 egg beaten
2 Tbs. rice milk or skim milk
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; cook 30 minutes more without lifting lid until end of cooking. Makes 6 to 8 servings.