Crock Pot Bean and Meatball-Dumpling Soup

Ginny Andrews


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.


★★★★★ 1 vote

45 Min
5 Hr



  • 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

  • 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
  • 2 Tbsp
    olive oil
  • 1
  • 1 pinch
    red pepper flakes, or to taste

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

How to Make Crock Pot Bean and Meatball-Dumpling Soup


  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).

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About Crock Pot Bean and Meatball-Dumpling Soup

Course/Dish: Beef Soups Bean Soups

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