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.


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Rating:
★★★★★ 1 vote
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

Step-By-Step

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

About this Recipe

Course/Dish: Beef Soups, Bean Soups