Crock Pot Bean and Meatball-Dumpling Soup

Ginny Andrews

By
@Ginny72

This is a one pot meal...beans, protein and greens all in one. Even my husband felt satisfied. Serve with crusty bread and a green salad for a complete meal.

This is a method recipe. You can switch up the kind of bean, protein and green. Think: cannelini beans, andouille sausage, and kale.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

6

Prep:

45 Min

Cook:

5 Hr

Ingredients

FOR THE SOUP

8 c
homemade or low-sodium canned chicken stock
1 lb
pinto beans, dried
1
onion, diced
1 c
frozen spinach, thawed and squeezed of excess moisture
2
bay leaves
1 Tbsp
thyme, dried
1 Tbsp
red wine vinegar
1/2 tsp
celery seed
salt to taste

FOR THE MEATBALLS

1/2 lb
ground beef
1/2 lb
bulk italian sausage
1/4 c
bread crumbs
2 clove
garlic, grated
2 pinch
thyme, dried
1 tsp
salt
2 Tbsp
olive oil
1
egg
1 pinch
red pepper flakes, or to taste

GARNISH

olive oil, garnish
parmesan, garnish
red pepper flakes, garnish

Directions Step-By-Step

1
Rinse and pick through beans and remove any stones, add to crock pot
2
Add chopped onion, thyme, bay leaves, celery seed, and stock to the crock pot. Stir and cook on high for 4 hours.
3
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.
4
After 4 hours, turn crock pot to low and add the meatballs. Allow to cook for 1 hour on low.
5
during the last ten minutes of cooking, add spinach and red wine vinegar.
6
Ladle soup into bowls and garnish with olive oil, parmesan, and red pepper flakes (optional).

About this Recipe

Course/Dish: Beef Soups, Bean Soups