Tangy, Creamy String Bean Soup

Ingredients

• 1 teaspoon double-acting baking powder 
• 15 ounce black beans rinsed drained canned
• 15 ounce pinto beans rinsed drained canned
• 14.5 ounce canned tomatoes diced undrained canned
• 29 ounce chicken broth canned
• 1 tablespoon chili powder 
• 0.3 cup cornmeal 
• 1  eggs 
• 0.5 cup flour all-purpose
• 1 tablespoon cilantro leaves fresh minced
• 16 ounce vegetables mixed frozen
• 4  garlic cloves minced
• 2 tablespoons milk 
• 1 medium onion chopped
• 0.3 teaspoon pepper 
• 0.5 cup cheddar cheese shredded
• 1 tablespoon sugar 
• 2 teaspoons vegetable oil 

Equipment

• sauce pan

Directions

1. Stir the flour and 1/4 cup of the milk together in a saucepan until no lumps remain. Stir in the remaining milk and sour cream. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer for 15 minutes.
2. Add the green beans, and cook until tender, about 5 minutes. Stir in the vinegar, and season to taste with salt before serving.