Best 5 Bean Soup With Cheddar Cornmeal Dumplings Recipes

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Welcome to a delicious culinary journey as we delve into the art of crafting the ultimate bean soup with cheddar cornmeal dumplings. This hearty and comforting soup is a symphony of flavors and textures, a perfect blend of creamy beans, savory broth, and the delectable surprise of tender cheddar cornmeal dumplings. Get ready to embark on a culinary adventure that will warm your soul and tantalize your taste buds.

Let's cook with our recipes!

BEAN SOUP WITH CHEDDAR CORNMEAL DUMPLINGS



Bean Soup with Cheddar Cornmeal Dumplings image

"I created my own, easy-to-prepare bean soup based on one we liked at a local Mexican restaurant," writes Shannon Kohn of Simpsonville, South Carolina. "I added dumplings to make it more of a complete meal."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 10

1/4 cup chopped onion
1/4 cup fresh baby carrots, cut into 1/4-inch slices
1 can (15 ounces) pinto beans, rinsed and drained
1 cup chicken broth
1 cup chunky salsa
1/3 cup self-rising flour
2 tablespoons cornmeal
1/8 teaspoon salt
1/4 cup 2% milk
2 tablespoons shredded cheddar cheese

Steps:

  • In a large saucepan coated with cooking spray, saute onion and carrots until tender. Stir in the beans, broth and salsa. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until reduced slightly., For dumplings, in a small bowl, combine the flour, cornmeal and salt. Stir in milk and cheese just until moistened. Drop by tablespoonfuls onto simmering soup. , Cover and simmer for 15 minutes or until a toothpick inserted in the center of a dumpling comes out clean (do not lift cover while simmering).

Nutrition Facts : Calories 383 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 1506mg sodium, Carbohydrate 69g carbohydrate (11g sugars, Fiber 10g fiber), Protein 18g protein.

SOUTHWESTERN BEAN SOUP WITH CORNMEAL DUMPLINGS



Southwestern Bean Soup With Cornmeal Dumplings image

I altered this recipe from my Fix - It and Forget - It cookbook. Yummy bean soup with a southwestern twist that is made in your slow cooker. The cornmeal dumplings is a wonderful addition to this soup.

Provided by Crafty Lady 13

Categories     Beans

Time 10h15m

Yield 4 serving(s)

Number Of Ingredients 20

1 (15 1/2 ounce) can red kidney beans, rinsed and drained
1 (15 1/2 ounce) can pinto beans or 1 (15 1/2 ounce) can great northern beans, rinsed and drained
1 cooked chicken breast, shredded
3 cups water
1 (14 1/2 ounce) can Mexican-style stewed tomatoes
1 (10 ounce) package frozen whole kernel corn, thawed
1 cup sliced carrot
1 cup chopped onion
1 (4 ounce) can chopped green chilies
2 tablespoons chicken bouillon granules or 2 tablespoons vegetable bouillon granules
1 -2 teaspoon chili powder
2 garlic cloves, minced
1/3 cup flour
1/4 cup yellow cornmeal
1 teaspoon baking powder
1 dash salt
1 dash pepper
1 egg white, beaten
2 tablespoons milk
1 tablespoon oil

Steps:

  • Combine 11 soup ingredients in slow cooker.
  • Cover and cook on low 10 - 12 hours or high 4 - 5 hours.
  • Make cumplings by mixing together flour, cornmeal, baking powder, salt and pepper.
  • Combine egg white, milk and oil. Add to flour mixture. Stir with fork until just combined.
  • At the end of the soup's cooking time, turn slow cooker to high. Drop dumplings by rounded teaspoonfuls to make 8 mounsd atop the soup.
  • Cover and cook for 30 minutes (do not lift cover).
  • Serve topped with your choice(s) of sour cream, shredded cheddar cheese and crushed tortilla chips.

TANGY BEAN SOUP



Tangy Bean Soup image

This soup has a great southwestern flavor and is a real winner with my family. I love it because I can have the soup cooking in my crock pot, and when I get home from work, I can quickly make the dumplings and fix dinner in a jiffy.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 6h45m

Yield 6 servings.

Number Of Ingredients 19

2 cans (14-1/2 ounces each) chicken broth
1 package (16 ounces) frozen mixed vegetables
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, chopped
1 tablespoon chili powder
1 tablespoon minced fresh cilantro
4 garlic cloves, minced
1/4 teaspoon pepper
CORNMEAL DUMPLINGS:
1/2 cup all-purpose flour
1/2 cup shredded cheddar cheese
1/3 cup cornmeal
1 tablespoon sugar
1 teaspoon baking powder
1 large egg
2 tablespoons whole milk
2 teaspoons canola oil

Steps:

  • In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low until vegetables are tender, 6-8 hours., For dumplings, combine the flour, cheese, cornmeal, sugar and baking powder in a large bowl. In another bowl, combine the egg, milk and oil; add to dry ingredients just until moistened (batter will be stiff). , Drop by heaping tablespoons onto soup. Cover and cook on high (without lifting cover) until a toothpick inserted in a dumpling comes out clean, about 30 minutes.

Nutrition Facts : Calories 334 calories, Fat 6g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 774mg sodium, Carbohydrate 55g carbohydrate (11g sugars, Fiber 12g fiber), Protein 16g protein.

SOUTHWESTERN BEAN SOUP WITH CORNMEAL DUMPLINGS



Southwestern Bean Soup With Cornmeal Dumplings image

Make and share this Southwestern Bean Soup With Cornmeal Dumplings recipe from Food.com.

Provided by weekend cooker

Categories     Black Beans

Time 4h50m

Yield 4 soups, 4 serving(s)

Number Of Ingredients 20

1 (15 1/2 ounce) can red kidney beans, rinsed and drained
1 (15 1/2 ounce) can black beans, rinsed and drained
3 cups water
1 (14 1/2 ounce) can Mexican-style stewed tomatoes
1 (10 ounce) package frozen whole kernel corn, thawed
1 cup sliced carrot
1 cup chopped onion
1 (4 ounce) can chopped green chilies
2 tablespoons instant beef, chicken or 2 tablespoons vegetable bouillon granules
2 teaspoons chili powder
2 garlic cloves, minced
for the dumplings
1/3 cup flour
1/4 cup yellow cornmeal
1 teaspoon baking powder
1 dash salt
1 dash pepper
1 egg white, beaten
2 tablespoons milk
1 tablespoon oil

Steps:

  • Combine the 11 soup ingredients in a slow cooker.
  • Cover, and cook on low 10-12 hours, or on high for 4-5 hours.
  • Make dumplings by mixing together flour, clornmeal, baking powder, salt, and pepper.
  • Combine egg white, milk, and oil, and add to the flour mixture. Stir with fork, until just combined.
  • At the end of the soup's cooking time, turn slow cooker to high. Drop dumpling mixture by rounded teaspoonfuls to make 8 mounds atop of the soup.
  • Cover. cook for 30 minutes, and do not lift cover.

Nutrition Facts : Calories 519, Fat 11.2, SaturatedFat 3.1, Cholesterol 8.1, Sodium 858.6, Carbohydrate 86.5, Fiber 19.9, Sugar 7, Protein 24.2

SOUTHWEST BEAN SOUP WITH CORNMEAL DUMPLINGS



Southwest Bean Soup with Cornmeal Dumplings image

Number Of Ingredients 19

1 (15 1/2-ounce) can kidney beans
1 (15-ounce) can black beans
3 cups water
1 (15-ounce) can mexican style stewed tomatoes
1 (10-ounce) bag frozen corn
1 cup sliced carrot
1 cup chopped onion
4 ounces chopped green chilies
6 vegetable bouillon cube, broth
1-2 teaspoon chili powder
2 cloves garlic, minced
DUMPLINGS
1/3 cup flour
1 teaspoon baking powder
1/4 cup yellow cornmeal
1 dash salt and pepper
1 egg white, beaten
2 tablespoons milk
1 tablespoon vegetable oil

Steps:

  • Rinse and drain kidney beans and black beans. Combine water, beans, tomatoes, corn, carrots, onion, undrained green chilis , bouillon cubes, chili powder, and garlic in crock pot. Cover and cook on LOW for 10 to 12 hours or on HIGH for 4 to 5 hours.Dumplings: In a small mixing bowl stir dry ingredients together. In a medium mixing bowl, combine egg white, milk, and oil. Add to flour mixture stir with fork just till combined. If soup was cooked on low setting, turn crock pot to high. Drop the dumpling mixture to form 8 rounded mounds atop the soup. Cover cook for 30 minutes more (do not lift cover).

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Use dried beans for the best flavor. Dried beans are more flavorful than canned beans, and they're also more economical. If you're using dried beans, be sure to soak them overnight before cooking.
  • Don't overcook the beans. Overcooked beans will become mushy and lose their flavor. Cook the beans until they're just tender, about 1 hour for dried beans and 30 minutes for canned beans.
  • Season the soup well. Bean soup can be bland if it's not properly seasoned. Add plenty of salt, pepper, and garlic to taste. You can also add other herbs and spices, such as cumin, chili powder, or oregano.
  • Make sure the dumplings are cooked through. Drop the dumplings into the boiling soup and cook them for about 10 minutes, or until they're cooked through. You can test the dumplings by inserting a toothpick into the center. If the toothpick comes out clean, the dumplings are done.
  • Serve the soup hot with your favorite toppings. Bean soup is delicious served with a variety of toppings, such as shredded cheddar cheese, cornbread crumbs, sour cream, or salsa.

Conclusion:

Bean soup is a hearty, flavorful, and affordable meal that's perfect for a cold winter day. It's also a great way to use up leftover beans. With a few simple ingredients and a little bit of time, you can make a delicious pot of bean soup that the whole family will enjoy.

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