From Sandi's Recipe File - Mexicali Bean Soup

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"From Sandi's Recipe File"

Recipe Source:
Soups & Stews
from Better Homes and Gardens

Serving Size: Makes 6 to 8 servings

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Mexicali Bean Soup

Amount	Ingredient
1/2 cup	chopped onion
1 clove	garlic, minced
2 tablespoons	cooking oil
2 (16 ounce) cans	red kidney beans, drained
16 ounce can	tomatoes, cut up
16 ounce can	cream-style corn
4 ounce can	green chili peppers, rinsed, seeded and chopped
1 tablespoon	instant chicken bouillon granules
1 teaspoon	ground cumin
Puffy Cheese Noodles:
1	beaten egg
1 tablespoon	milk
3/4 cup	all-purpose flour
1/4 cup	grated parmesan cheese
1 teaspoon	baking powder

Preparation Instructions:

In 5 quart Dutch oven cook onion and garlic in oil till onion is tender. Stir in next 6 ingredients, 6 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper. Cover and simmer 25 minutes. Add Puffy Cheese Noodles; simmer, uncovered, 10 to 12 minutes or till noodles are done. Serves 6 to 8.
Puffy Cheese Noodles: Mix together egg and milk. In a mixing bowl stir together flour, parmesan, baking powder, and 1/4 teaspoon salt. Stir in egg mixture to make a stiff dough.
Turn dough onto a lightly floured surface. Roll out to a 12 x 12 inch square. Roll up jelly roll style; slice into 1/4 inch wide strips. Unroll. Cut into desired lengths. Use as directed in recipe . Makes about 2 1/2 cups.

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