Black beans soup is eaten on the regular around here. Not always the same way but pretty much. Why screw with a good thing you know?
Now soup with dumplings. This is not (yet) a regular thing but I was making the usual blacken soup and planing on making corn bread to go with (in a pan) , when I had a moment of clarity and realized that I should just make the corn bread into dumplings and not have to deal with baking and another pan to clean. Duh. Why don’t I do this more often?
And that is it. A black bean soup, nice and thick, with light fluffy cornbread dumplings cooked in one pot. Quick, easy and all sorts of delicious. Can’t complain about that.
Now let’s get to the soup and dumplings!
The stuff. For the soup there are bLackbeans, and onion, spices, a carrot, garlic, tomato paste, apple cider vinegar. For dumplings we have flour, baking powder, salt, oil, and plant milk. Salt and pepper too.
Start by dicing up the carrot and onion and mincing the garlic.
Dump all that you diced into a big pot, along with the spices, some salt and pepper, and about 1/2 cup of water. Place on stove and cook down on medium heat until the onion is becoming translucent and the whole pot is starting to smell fragrant.
Now add in beans and tomato paste and about 5 cups of water. Bring to a boil then turn down to medium an cook for about 20-30 minutes.
Soup. Cooked and all taste but one more little step.
Remove a third of the soup and blend until smooth and then add it back it.
Dumplings. Mix dry together then add in oil and milk. Mix together unit incorporated.
While soup is still on medium heat, scoop the dumping mixture right into the soup.
Place a loose side on top of pot ans let the dumplings cook util list and fluffy which will take about 15-20 minutes.
Cornbread dumplings looking all nice in the soup.
Then you eat it. Add some avocado on top of you want. Avocado is always a good idea.
-C
Black Bean Soup with Cornbread Dumplings
feeds 3-4
3 cups cooked black beans (or 2 16 oz cans)
1 large onion
1 good sized carrot
3-4 cloves garlic
1 teaspoon chill powder
1 tablespoon cumin
1/2 teaspoon red pepper flakes (or none if you don’t like the spice)
1 tablespoon maple cider vineger
1/3 cup tomato paste
5 cups water
salt and pepper
Dumplings
3/4 cup all purpose flour
1/4 cup corn meal
3/4 cup plant milk
2 tablespoon neutral oil
1 teaspoon baking powder
1/2 teaspoon salt
Start by dicing up the carrot and onion into small pieces. Mince the garlic and then place the garlic, onion, and carrot into a large pot with the cumin, chili powder, and red pepper flakes, a good pinch of salt and pepper, and about 1/2 a cup of water. Place pot on stove on a medium low heat and sweat the mixture for about 10-15 minutes or until fragrant and the onions are slightly translucent.
Add in the tomato paste, beans , and 5 cups water. Bring to a boil then reduce to medium heat and let cook for about1/2 hour. Once soup has cooked down a bit and tastes delicious, remove form heat and carefully transfer 1/3 of the soup to a blender or jar (if using a hand blander) and blend until smooth. Add the blend soup back to the pot and turn the heat back on to medium low. Taste and add more salt and pepper if needed.
Now make dumpling mixture. Mix the dry ingredients together in a bowl then add in the oil and milk and mix until incorporated. Scoops the dumping mixture into the soup while the soup then place a lid loosely on the pot. Cook for another 15-20 minutes or unit the dumplings are nice a n fluffy.
And when they are done, remove lid, tun the heat off, and paddle soup and dumplings into bowl. Eat. Add sliced avocado for a little more yum.
