Southwestern Bean Soup with Cornmeal Dumplings
Warm up your kitchen with this hearty and flavorful Southwestern Bean Soup with Cornmeal Dumplings, a comforting dish packed with protein-rich black and pinto beans, sweet bursts of corn, and a medley of smoky spices like cumin and paprika. This vibrant soup is topped with tender, buttery cornmeal dumplings that cook right in the pot, making it a one-pot marvel perfect for busy weeknights. The combination of earthy beans, tangy tomatoes, and bold seasonings creates a satisfying base, while the fluffy dumplings add a delightful texture to each bite. Ready in under an hour, this recipe is a great way to enjoy a hearty, vegetarian meal that's as wholesome as it is delicious. Garnish with fresh cilantro for an extra pop of flavor and serve this crowd-pleaser as a cozy weeknight dinner or a centerpiece for a casual gathering.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium jalapeño, seeded and minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 15-ounce can canned diced tomatoes (with juices)
- 1 15-ounce can canned black beans, drained and rinsed
- 1 15-ounce can canned pinto beans, drained and rinsed
- 1 cup frozen corn kernels
- 4 cups vegetable broth
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
- 1 cup fine cornmeal
- 1 cup all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 3 tablespoons unsalted butter, melted
- 0.75 cup milk
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion, garlic, red bell pepper, and jalapeño. Sauté for 5-7 minutes, stirring often, until vegetables are softened.
Stir in the cumin, smoked paprika, and oregano, and cook for another 1-2 minutes until fragrant.
Add the canned diced tomatoes (with juices), black beans, pinto beans, frozen corn, and vegetable broth. Stir to combine and bring the mixture to a simmer over medium heat. Reduce heat to low, cover, and let simmer for 15 minutes.
While the soup is simmering, prepare the cornmeal dumplings: In a medium bowl, whisk together the cornmeal, flour, baking powder, and salt. In a separate small bowl, combine the melted butter and milk, then pour the wet ingredients into the dry ingredients. Mix until just combined; avoid overmixing.
Using a tablespoon or small scoop, drop dollops of the dumpling mixture onto the surface of the simmering soup, spacing them slightly apart. Cover the pot and let the dumplings cook for 10-12 minutes, or until they are puffed up and cooked through.
Ladle the soup into bowls, making sure to include a few dumplings in each serving. Garnish with chopped fresh cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 1000 mg | 43% | |
| Total Carbohydrate | 73.2 g | 27% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 9.5 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 946 mg | 20% | |
*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.
