Best 2 Pinto Bean Soup With Cornmeal Dumplings Recipes

In the realm of soul-satisfying comfort food, pinto bean soup with cornmeal dumplings reigns supreme. This hearty and flavorful soup, steeped in the traditions of the American South, is a culinary symphony that delights the senses with its medley of textures and flavors. The creamy pinto beans, simmered in a savory broth infused with aromatic spices, create a velvety base for the tender cornmeal dumplings, which burst with fluffy goodness in every bite. This delectable soup is an ode to culinary simplicity, showcasing the power of humble ingredients to create a dish that nourishes both body and soul. The recipe offers a step-by-step guide to crafting this comforting soup, along with variations to suit diverse dietary preferences. Whether you prefer a classic version or a vegan or gluten-free adaptation, this recipe collection has something for every palate, ensuring that everyone can savor the warmth and goodness of this timeless dish.

Here are our top 2 tried and tested recipes!

PINTO BEAN SOUP WITH CORNMEAL DUMPLINGS

Pinto Bean Soup With Cornmeal Dumplings image

Always on the hunt for simple but satisfying meals that don't burden me with a chiller full of leftovers. This recipe is an adaptation of a recipe published by Taste of Home's Cooking for 2 magazine and would work well with black beans. 6 points on the WW Momentum Plan as per the Recipe Builder.

Provided by justcallmetoni

Categories One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

1/3 cup chopped onion
1/4 cup fresh baby carrots, cut into 1/4-inch slices
1 garlic clove (optional)
1 (14 1/2 ounce) can pinto beans, rinsed and drained
1 1/2 cups fat free chicken broth
1 cup chunky salsa, try a roasted garlic or chipotle salsa for best results
1/2-1 teaspoon cumin
1/3 cup whole wheat flour or 1/3 cup all-purpose flour
1/2 teaspoon baking powder
2 tablespoons cornmeal
1/8 teaspoon salt
1/4 cup fat-free buttermilk
2 tablespoons reduced-fat cheddar cheese, shredded or grated
1/2 scallion, chopped

Steps:

Coat a large saucepan with cooking spray, saute onion and carrots (and garlic if using) until tender. (If the pan appears to be too dry, add a tablespoon or so of the chicken broth.) Stir in the cumin until fragrant. Add the 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, baking powder and salt. Stir in buttermilk, cheese and scallions just until moistened. Drop by tablespoonfuls six dollops onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted near the center of a dumpling comes out clean (do not lift cover while simmering).

Nutrition Facts : Calories 445.3, Fat 2.5, SaturatedFat 0.4, Sodium 1401.7, Carbohydrate 86.7, Fiber 24.2, Sugar 6.9, Protein 24.7

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

Ingredients

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.

Tips:

Use dried pinto beans for the best flavor and texture. If using canned beans, be sure to rinse and drain them well before using.
Soak the beans overnight in cold water to reduce cooking time. If you don't have time to soak the beans, you can quick-soak them by boiling them for 2 minutes, then removing them from the heat and letting them sit for 1 hour.
Use a variety of vegetables in your soup, such as onions, celery, carrots, and bell peppers. You can also add other vegetables, such as corn, potatoes, or tomatoes.
Season the soup with your favorite spices. Some good options include cumin, chili powder, paprika, and garlic powder.
Serve the soup with cornmeal dumplings for a hearty and delicious meal.

Conclusion:

Pinto bean soup is a delicious and easy-to-make soup that is perfect for a cold winter day. With its hearty beans, flavorful broth, and fluffy cornmeal dumplings, this soup is sure to warm you up from the inside out. So next time you're looking for a comforting and satisfying meal, give pinto bean soup a try. You won't be disappointed!