Crock Pot Bean And Meatball Dumpling Soup Recipes

SLOW-COOKER EASY MULTI-BEAN SOUP

Steps:

• In 5- to 6-quart slow cooker, mix all ingredients except tomatoes.
• Cover; cook on Low heat setting 8 to 10 hours.
• Stir in tomatoes. Increase heat setting to High; cover and cook about 15 minutes longer or until hot.

CROCK POT BEAN SOUP WITH CORNMEAL DUMPLINGS

Steps:

• In a slow cooker or crock pot combine beans, water, tomatoes, corn, carrot, onion, undrained chili peppers, bouillon, chili powder and garlic.
• Cover and cook on low 10 to 12 hours.
• Can be put in at night and let cook overnight or on high for 4 to 5 hours.
• For dumplings, in a small bowl stir together flour, cornmeal, baking powder, salt and pepper.
• In a medium bowl, combine egg white, milk, and oil.
• Add to flour mixture.
• Stir with a fork just until combined.
• Turn crock pot to high and drop the dumpling mixture from a rounded teaspoon to make about 8 dumplings on the soup.
• Cover and cook for 30 minutes.

CROCK POT BEAN AND MEATBALL-DUMPLING SOUP

Steps:

• Rinse and pick through beans and remove any stones, add to crock pot
• Add chopped onion, thyme, bay leaves, celery seed, and stock to the crock pot. Stir and cook on high for 4 hours.
• Preheat the oven to 400 degrees F. Mix together all of the ingredients for the meatballs. Shape into small (super-ball size) meatballs. Place on a cookie sheet and cook for 30 minutes.
• After 4 hours, turn crock pot to low and add the meatballs. Allow to cook for 1 hour on low.
• during the last ten minutes of cooking, add spinach and red wine vinegar.
• Ladle soup into bowls and garnish with olive oil, parmesan, and red pepper flakes (optional).

SLOW-COOKED MEATBALL SOUP

Steps:

• Place first 11 ingredients in a 6-qt. slow cooker. Cook, covered, on low until vegetables are tender and flavors are blended, 5-6 hours., Stir in pasta; cook, covered, on high until pasta is tender, 15-20 minutes. Discard bay leaf; stir in spinach until wilted. Serve with cheese.