How to Make Black Bean Soup with Cornmeal Dumplings | SavoryOnline

cornmeal

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber while keeping a similar texture.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds richness.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can be a cost-effective option.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with bouillon

Homemade broth is healthier, and water with bouillon is cheaper.

Soak black beans overnight in water, then drain.

In a large pot, sauté onion, garlic, bell pepper, carrot, and celery until softened, about 5-7 minutes.

Add soaked black beans, cumin, oregano, and vegetable broth to the pot.

Bring to a boil, then reduce heat and simmer for 1-1.5 hours until beans are tender.

Stir in lime juice and season with salt and black pepper to taste.

In a separate bowl, combine cornmeal, baking powder, and salt.

In another bowl, mix milk and melted butter, then add to the dry ingredients.

Stir until just combined; do not overmix.

Drop spoonfuls of the dumpling mixture onto the simmering soup.

Cover and cook for 15-20 minutes until dumplings are cooked through and fluffy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens