Crock Pot Bean Soup With Cornmeal Dumplings Recipe
Overview:
This hearty Crock Pot Bean Soup with Cornmeal Dumplings is a delightful combination of flavors and textures, perfect for warming up on chilly winter nights or enjoying as a comforting weeknight meal. With a rich blend of beans, vegetables, and savory spices, topped with fluffy cornmeal dumplings, this recipe is sure to become a favorite in your household. 🍲
Ingredients:
- 1 cup red kidney beans
- 1 cup black beans
- 3 cups pinto beans
- 1 cup water
- 2 cups Mexican-style stewed tomatoes
- 2 teaspoons chili powder
- 2 garlic cloves, minced
- 1 cup frozen whole kernel corn
- 2 medium carrots, diced
- 1 onion, chopped
- 2 green chili peppers, diced
- 1 chicken bouillon cube
- 2 teaspoons all-purpose flour
- 1/3 cup cornmeal
- 1/4 teaspoon baking powder
- Salt and pepper to taste
- 1 cup milk
- 1 tablespoon vegetable oil
Instructions:
-
Prepare the Soup Base:
- In a slow cooker or crock pot, combine the red kidney beans, black beans, pinto beans, water, Mexican-style stewed tomatoes, corn, carrots, onion, green chili peppers, chicken bouillon cube, chili powder, and minced garlic. Stir well to combine all the ingredients.
-
-
Cook the Soup:
- Cover the slow cooker and cook on low for 10 to 12 hours, allowing the flavors to meld together perfectly. Alternatively, if you’re short on time, you can cook it on high for 4 to 5 hours for equally delicious results.
-
Prepare the Dumplings:
- While the soup is simmering, it’s time to prepare the delightful cornmeal dumplings. In a small bowl, stir together the all-purpose flour, cornmeal, baking powder, salt, and pepper until well combined.
-
Mix the Wet Ingredients:
- In a separate medium-sized bowl, combine the egg white, milk, and vegetable oil. Whisk together until smooth and evenly blended.
-
Combine Wet and Dry Ingredients:
- Add the wet ingredients to the bowl with the dry ingredients. Using a fork, gently stir the mixture until just combined. Be careful not to overmix, as this will result in dense dumplings.
-
Add Dumplings to Soup:
- Once the soup has cooked for the desired time, turn the crock pot to high heat. Using a rounded teaspoon, drop spoonfuls of the dumpling mixture onto the surface of the simmering soup. Aim to make approximately 8 dumplings, evenly spaced across the surface.
-
Final Cooking Stage:
- Cover the crock pot once again and allow the dumplings to cook for an additional 30 minutes. During this time, the dumplings will steam and expand, becoming light and fluffy while absorbing the delicious flavors of the soup.
-
Serve and Enjoy:
- Once the dumplings are cooked through and tender, ladle the soup into bowls, making sure to include a generous portion of dumplings in each serving. Garnish with fresh herbs or a sprinkle of grated cheese if desired, and serve piping hot.
Nutritional Information (Per Serving):
- Calories: 470.7
- Fat: 6.1g
- Saturated Fat: 1g
- Cholesterol: 1.1mg
- Sodium: 650.6mg
- Carbohydrates: 86.9g
- Fiber: 19.6g
- Sugar: 5.1g
- Protein: 23.5g
Recipe Notes:
- This soup can be easily customized to suit your taste preferences. Feel free to adjust the level of spice by adding more or less chili powder and green chili peppers.
- For a vegetarian version of this recipe, simply substitute vegetable bouillon for the chicken bouillon cube.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for longer-term storage. Simply reheat gently on the stovetop or in the microwave before serving.
With its robust flavors and comforting appeal, this Crock Pot Bean Soup with Cornmeal Dumplings is sure to become a beloved staple in your recipe collection. Enjoy the warmth and satisfaction of a homemade meal that’s both nourishing and delicious! 🥣
