Tangy Bean Soup - American Homemade Soup

Prep: 15 to 20 Minuts Cook: 5 Hours Slow Cook Numbers of Serves: 6 Serves

This Tangy Bean Soup is a nutrient-dense meal that provides a powerful combination of plant-based protein and dietary fiber from the black and pinto beans. These legumes are excellent for supporting digestive health and maintaining steady blood sugar levels throughout the day. The inclusion of a variety of frozen mixed vegetables and diced tomatoes ensures a high intake of essential vitamins, such as Vitamin C and Vitamin A, as well as antioxidants like lycopene which support immune function. Additionally, the recipe utilizes garlic and cilantro, both of which are known for their anti-inflammatory properties and ability to support heart health, making this a wholesome choice for a balanced diet.

Ingredients

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 egg

2 tablespoons milk

2 teaspoons vegetable oil

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Instructions

Slow Cook: In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on high for 4-5 hours.

Prepare Dumpling Batter: In a large bowl, combine the flour, cheese, cornmeal, sugar, and baking powder. In another bowl, combine the egg, milk, and oil; add to dry ingredients just until moistened (batter will be stiff).

Add Dumplings: Drop by heaping tablespoons onto soup.

Final Cook: Cover and cook on high 30 minutes longer (without lifting cover) or until a toothpick inserted in a dumpling comes out clean.

Yield: 6 servings.