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Black Bean Soup with Cornmeal Dumplings

Making quick cheesy dumplings with self-rising flour and cornmeal upgrades this store-bought soup into a hearty vegetarian dinner.

Serves 6
Ready in 30 mins
Prep time 5 mins
Cooking time 25 mins
250 calories per serving


> 2 (17 oz) boxes Nature's Promise® Organic Southwestern Style Black Bean Soup
> 1 (6 oz) bag spinach
> 1/3 cup self-rising flour
> 1/3 cup cornmeal
> 1 tsp baking powder
> 1/4 cup fat-free milk
> 1 tbsp olive oil
> 1 large egg
> 2 tbsp finely chopped chives, plus more to garnish
> 1/4 cup reduced-fat Cheddar cheese
> 1 avocado, halved and cubed


In a large pot or Dutch oven on medium, bring the soup to a simmer. Stir in the spinach until wilted.
Meanwhile, in a medium bowl, combine the self-rising flour, cornmeal, and baking powder. Add the milk, oil, and egg. Stir until just combined. Fold in the chives and cheese. Drop rounded tablespoons of dough into soup. Cover and cook 12–15 min., until dumplings are fluffy. Garnish with more chives, if desired. Serve immediately and top with avocado, if desired.


If you have leftovers, use a slotted spoon to remove dumplings from the soup and store separately. Add dumplings when reheating to serve.

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