Crock Pot Bean Soup with Cornmeal Dumplings
Warm up your soul with this hearty Crock Pot Bean Soup with Cornmeal Dumplings, a comforting one-pot meal that's as easy as it is flavorful. Packed with a medley of dried beans, fresh vegetables, and aromatic spices like smoked paprika and cumin, this slow-cooked soup delivers a rich, smoky taste with every bite. What makes it truly special? The fluffy cornmeal dumplings that cook right on top of the soup, soaking in its savory goodness while adding a buttery, melt-in-your-mouth texture. With minimal prep and the magic of a crock pot, this recipe is perfect for busy weeknights or cozy weekends. Serve it hot and watch it become an instant family favorite! Tags: crock pot recipes, slow cooker bean soup, cornmeal dumplings, hearty vegetarian soups.
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Recipe Information
Ingredients
- 2 cups Dried mixed beans (such as pinto, kidney, navy, black beans)
- 8 cups Water
- 4 cups Vegetable broth
- 2 cups Carrots, diced
- 1 cup Celery, diced
- 1 large Onion, chopped
- 3 cloves Garlic, minced
- 14.5 oz Canned diced tomatoes
- 2 tsp Smoked paprika
- 1 tsp Ground cumin
- 1 tsp Dried oregano
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.75 cup Cornmeal
- 0.5 cup All-purpose flour
- 1 tsp Baking powder
- 0.25 tsp Salt (for dumplings)
- 0.5 cup Milk
- 2 tbsp Butter, melted
Instructions
Rinse and sort the dried beans, removing any debris or broken beans.
Place the beans in a large bowl and cover with water. Let them soak overnight or for at least 8 hours. Drain and rinse before using.
In a 6-quart crock pot, combine the soaked beans, water, vegetable broth, diced carrots, celery, onion, minced garlic, canned diced tomatoes (with their liquid), smoked paprika, ground cumin, dried oregano, salt, and black pepper.
Stir the ingredients well, cover the crock pot, and set it to cook on low for 8 hours or until the beans are tender.
About 30 minutes before the soup is done, prepare the cornmeal dumplings. In a medium bowl, whisk together the cornmeal, flour, baking powder, and salt.
Add the milk and melted butter to the dry mixture and stir until just combined. Do not overmix.
Using a spoon or small cookie scoop, drop spoonfuls of the dumpling batter onto the surface of the soup.
Cover the crock pot again and let the dumplings cook for 25-30 minutes, or until they are puffed up and cooked through.
Serve the bean soup hot, making sure each bowl includes a few fluffy cornmeal dumplings. Enjoy!
Nutrition Facts
Calories |
524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.4 g | 10% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 667 mg | 29% | |
| Total Carbohydrate | 92.8 g | 34% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 10.4 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 189 mg | 15% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1644 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
