Three Bean Mexistrone W Cornmeal Dumplings
Packed with vibrant flavors and wholesome ingredients, this Three Bean Mexistrone with Cornmeal Dumplings is the ultimate cozy and satisfying one-pot meal. Combining the hearty trio of black beans, pinto beans, and kidney beans with a medley of fresh vegetables, this soup is perfectly seasoned with smoky paprika, zesty chili powder, and earthy oregano for a Mexican-inspired twist on the classic minestrone. Topped with fluffy, golden cornmeal dumplings, this dish turns an everyday soup into a truly comforting experience. Ready in just one hour, it's a family-friendly dinner option that’s hearty, nutritious, and brimming with bold flavors. Ideal for busy weeknights or chilly evenings, this warm and filling soup recipe is a must-try for vegans and comfort food lovers alike.
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Recipe Information
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 units garlic cloves, minced
- 2 medium carrot, diced
- 2 medium celery stalks, diced
- 1 medium zucchini, diced
- 1 medium red bell pepper, diced
- 15 oz canned diced tomatoes (with liquid)
- 6 cups vegetable broth
- 1 cup black beans, drained and rinsed
- 1 cup pinto beans, drained and rinsed
- 1 cup kidney beans, drained and rinsed
- 1 cup frozen corn
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp ground black pepper
- 0.25 cup fresh cilantro, chopped (optional)
- 0.75 cup yellow cornmeal
- 0.5 cup all-purpose flour
- 1.5 tsp baking powder
- 0.25 tsp salt (for dumplings)
- 0.5 cup milk
- 2 tbsp butter, melted
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic, carrot, celery, zucchini, and red bell pepper. Cook for 5-7 minutes until the vegetables begin to soften.
Add the canned diced tomatoes (along with their liquid), vegetable broth, black beans, pinto beans, kidney beans, and frozen corn. Stir well to combine.
Season the soup with ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Bring the mixture to a boil, then reduce to a simmer.
While the soup simmers, prepare the cornmeal dumplings: In a medium mixing bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, and salt.
Stir in the milk and melted butter until a thick batter forms. Be careful not to overmix.
Drop spoonfuls of the cornmeal batter (about 1 tablespoon each) onto the surface of the simmering soup. Ensure the dumplings are spaced slightly apart to allow for expansion.
Cover the pot with a lid and simmer the soup for 15-20 minutes, or until the dumplings are cooked through and tender.
Remove the pot from heat and optionally stir in fresh cilantro for added flavor.
Serve hot in bowls, making sure to include a few dumplings with each portion. Enjoy your Three Bean Mexistrone with Cornmeal Dumplings!
Nutrition Facts
Calories |
2741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.8 g | 101% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 8290 mg | 360% | |
| Total Carbohydrate | 434.2 g | 158% | |
| Dietary Fiber | 87.5 g | 312% | |
| Total Sugars | 64.8 g | ||
| Protein | 99.9 g | 200% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 839 mg | 65% | |
| Iron | 32.9 mg | 183% | |
| Potassium | 7396 mg | 157% | |
*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.
