Best 5 Bean Soup With Cheddar Cornmeal Dumplings Recipes
Indulge in a hearty and comforting journey as we explore the delectable realm of bean soup, a classic dish that has warmed hearts and filled bellies for centuries. This humble yet flavorful soup is a symphony of textures and flavors, made with an array of beans, aromatic vegetables, and a rich broth that sings with savory notes.
In this culinary adventure, we will embark on a quest to create three distinct and tantalizing variations of bean soup, each with its own unique character and charm. From the classic White Bean Soup with its creamy elegance to the robust and smoky Black Bean Soup, and the hearty and rustic Tuscan Bean Soup, there's a recipe here to suit every palate.
Our culinary expedition will also delve into the art of crafting delectable Cheddar Cornmeal Dumplings, a perfect accompaniment to our bean soups. These dumplings, with their tender and fluffy texture and golden-brown crust, add an extra layer of comfort and satisfaction to each spoonful.
So, grab your aprons, gather your ingredients, and join us on this delightful culinary expedition as we explore the wonderful world of bean soup and Cheddar Cornmeal Dumplings. Let's get cooking!
BEAN SOUP WITH DUMPLINGS
Field editor Jane Mullins of Livonia, Missouri often lets her slow cooker simmer this nicely spiced, bean-filled broth while she's busy or running errands.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 1h30m
Yield 8 servings (2-1/4 quarts).
Number Of Ingredients 21
Steps:
- In a large saucepan over medium heat, combine the first 13 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. , For dumplings, combine flour, cornmeal, baking powder, salt and pepper. Combine egg white, milk and oil; stir into dry ingredients. Drop into eight mounds onto boiling soup. Reduce heat; cover and simmer for 15-20 minutes (do not lift the cover).
Nutrition Facts : Calories 227 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 969mg sodium, Carbohydrate 43g carbohydrate (8g sugars, Fiber 8g fiber), Protein 10g protein.
CHIPOTLE CHICKEN SOUP WITH CORNMEAL DUMPLINGS
Steps:
- In a small bowl, mash half the beans. Transfer mashed and remaining beans to a Dutch oven. Add the tomatoes, broth, water, cumin and chipotle pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add chicken., In a small bowl, combine the egg, egg white, muffin mix and baking mix; stir in milk. Drop by tablespoonfuls onto simmering soup. Cover and simmer until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering), 10-12 minutes. Ladle soup into bowls. Sprinkle each serving with cilantro if desired.
Nutrition Facts : Calories 356 calories, Fat 7g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 808mg sodium, Carbohydrate 48g carbohydrate (13g sugars, Fiber 5g fiber), Protein 24g protein.
SOUTHWESTERN BEAN SOUP WITH CORNMEAL DUMPLINGS
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
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.
BEAN STEW WITH CORNMEAL-CHEDDAR DUMPLINGS
Make and share this Bean Stew With Cornmeal-Cheddar Dumplings recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Stew
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- In a Dutch oven, heat oil over medium-high heat; add in the onions, garlic, bell peppers, jalapeno pepper (or the chile pepper) chili powder, cumin and oregano, saute for about 3 minutes.
- Add in the chopped tomatoes with juice, zucchini, pinto beans with juice and black beans with juice; bring to a boil, reduce heat and simmer for about 20-25 minutes (or until the zucchini is tender) season with salt and pepper to taste.
- In a bowl combine the flour, cornmeal, baking powder, 1/2 teaspoon salt and cayenne pepper (if using).
- Cut in the shortening until crumbly.
- Stir in the shredded cheese.
- Add in half and half cream; stir JUST until moistened.
- Drop the dough by heaping tablespoonfuls into the simmering mixture; cook 5 minutes, then cover with lid and continue to cook for 8-12 minutes more, or until the dumplings are done.
Nutrition Facts : Calories 479.3, Fat 18, SaturatedFat 5.3, Cholesterol 14.1, Sodium 359.2, Carbohydrate 66.4, Fiber 17, Sugar 8.5, Protein 18.4
BEAN SOUP
A tasty ham and navy bean soup.
Provided by Pat Keene
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Yield 8
Number Of Ingredients 10
Steps:
- Place rinsed beans into a large stock pot. Add water and bring to a boil. Boil gently for 2 minutes; remove from heat, cover and let stand for 1 hour.
- Add ham bone, cubed ham, onion, salt, pepper and bay leaves. Bring to a boil; reduce heat, cover and simmer for 1 hour and 15 minutes or until beans are soft. Occasionally skim surface of soup while it is cooking.
- Add carrots and celery, cook until tender. Remove ham bone, scrape any meat from bone and place back into soup and serve.
Nutrition Facts : Calories 246.5 calories, Carbohydrate 36.7 g, Cholesterol 16.7 mg, Fat 3.8 g, Fiber 14.1 g, Protein 17.4 g, SaturatedFat 1.1 g, Sodium 542.9 mg, Sugar 2.9 g
Tips:
- Use dried beans: Dried beans are more flavorful and economical than canned beans. If you use dried beans, be sure to soak them overnight before cooking.
- Cook the beans until they are tender but not mushy: The beans should be cooked until they are soft enough to easily mash between your fingers, but they should not be so soft that they fall apart.
- Use a variety of vegetables: This will add flavor, color, and texture to the soup. Some good choices include carrots, celery, onions, garlic, and potatoes.
- Season the soup to taste: Be sure to add enough salt, pepper, and other seasonings to taste. You may also want to add a bay leaf or two for extra flavor.
- Make the dumplings ahead of time: The dumplings can be made up to a day in advance and stored in the refrigerator. When you are ready to serve the soup, simply drop the dumplings into the boiling soup and cook until they are done.
Conclusion:
This bean soup with cheddar cornmeal dumplings is a hearty, flavorful, and satisfying meal. It is perfect for a cold winter day or any time you need a comforting bowl of soup. The dumplings are a delicious addition that adds a touch of cheesy goodness to the soup. So next time you are looking for a quick and easy soup recipe, give this one a try. You won't be disappointed!
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