Three Bean Mexistrone W Cornmeal Dumplings

Packed with vibrant flavors and wholesome ingredients, this Three Bean Mexistrone with Cornmeal Dumplings is the ultimate cozy and satisfying one-pot meal. Combining the hearty trio of black beans, pinto beans, and kidney beans with a medley of fresh vegetables, this soup is perfectly seasoned with smoky paprika, zesty chili powder, and earthy oregano for a Mexican-inspired twist on the classic minestrone. Topped with fluffy, golden cornmeal dumplings, this dish turns an everyday soup into a truly comforting experience. Ready in just one hour, it's a family-friendly dinner option that’s hearty, nutritious, and brimming with bold flavors. Ideal for busy weeknights or chilly evenings, this warm and filling soup recipe is a must-try for vegans and comfort food lovers alike.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 units garlic cloves, minced
• 2 medium carrot, diced
• 2 medium celery stalks, diced
• 1 medium zucchini, diced
• 1 medium red bell pepper, diced
• 15 oz canned diced tomatoes (with liquid)
• 6 cups vegetable broth
• 1 cup black beans, drained and rinsed
• 1 cup pinto beans, drained and rinsed
• 1 cup kidney beans, drained and rinsed
• 1 cup frozen corn
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp salt
• 0.5 tsp ground black pepper
• 0.25 cup fresh cilantro, chopped (optional)
• 0.75 cup yellow cornmeal
• 0.5 cup all-purpose flour
• 1.5 tsp baking powder
• 0.25 tsp salt (for dumplings)
• 0.5 cup milk
• 2 tbsp butter, melted

Directions

Step 1

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.

Step 2

Stir in the minced garlic, carrot, celery, zucchini, and red bell pepper. Cook for 5-7 minutes until the vegetables begin to soften.

Step 3

Add the canned diced tomatoes (along with their liquid), vegetable broth, black beans, pinto beans, kidney beans, and frozen corn. Stir well to combine.

Step 4

Season the soup with ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Bring the mixture to a boil, then reduce to a simmer.

Step 5

While the soup simmers, prepare the cornmeal dumplings: In a medium mixing bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, and salt.

Step 6

Stir in the milk and melted butter until a thick batter forms. Be careful not to overmix.

Step 7

Drop spoonfuls of the cornmeal batter (about 1 tablespoon each) onto the surface of the simmering soup. Ensure the dumplings are spaced slightly apart to allow for expansion.

Step 8

Cover the pot with a lid and simmer the soup for 15-20 minutes, or until the dumplings are cooked through and tender.

Step 9

Remove the pot from heat and optionally stir in fresh cilantro for added flavor.

Step 10

Serve hot in bowls, making sure to include a few dumplings with each portion. Enjoy your Three Bean Mexistrone with Cornmeal Dumplings!

Nutrition Facts

Serving size	(3673.1g)

Amount per serving	% Daily Value*
Calories	2741.3

Total Fat 78.8g	0%
Saturated Fat 24.8g	0%
Polyunsaturated Fat 7.0g
Cholesterol 73.0mg	0%
Sodium 8290.0mg	0%
Total Carbohydrate 434.2g	0%
Dietary Fiber 87.5g	0%
Total Sugars 64.8g
Protein 99.9g	0%

Vitamin D 67.7IU	0%
Calcium 839.0mg	0%
Iron 32.9mg	0%
Potassium 7395.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.9%

Protein: 14.0%

Carbs: 61.0%