Mixed Bean Soup with Cornmeal Dumplings

Three kinds of beans, crushed tomatoes, frozen mixed vegetables, and chicken broth go into the crockpot in the morning. Eight to ten hours later, you’ve got a thick, hearty soup with the kind of depth that tastes like you spent all day stirring a pot on the stove.

Black beans, red kidney beans, and chickpeas give you three different textures and flavors in every bowl. The black beans are creamy, the kidney beans hold their shape with a firm bite, and the chickpeas are nutty and dense. Crushed tomatoes, chili powder, garlic, and black pepper build a savory, mildly spicy base without overwhelming the beans.

The cornmeal dumplings are the finishing touch. Switching the crockpot to high at the end and dropping dumpling batter on top of the simmering soup lets them steam until fluffy and cooked through. They soak up the broth from below while staying tender on top. It’s a one-pot meal that covers beans, vegetables, and bread all in one.

Chef Tips

• Use canned beans, drained and rinsed, for convenience. The long slow-cook time makes them tender without needing to soak dried beans
• Don’t stir the dumplings once you drop them in. Let them sit and steam undisturbed so they cook evenly
• The soup thickens as it sits. If reheating leftovers, add a splash of broth or water to thin it back out
• Taste before serving. The beans absorb salt during the long cook, so you may need to adjust seasoning at the end

Variations

• Add a can of corn and a diced jalapeno for a Southwestern spin
• Use vegetable broth instead of chicken broth for a fully vegetarian version
• Stir in a handful of chopped kale or spinach during the last 30 minutes for added greens