Slow-Cooker Sausage & Spinach Soup With Cornmeal Dumplings

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The Naptime Chef


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¾ cup all purpose flour

¾ cup yellow cornmeal

1 tablespoon sugar

1 ½ teaspoons baking powder

½ teaspoon salt

¾ cup whole milk

1 ½ tablespoons butter, melted

½ cup chopped green onions

1 ½ cups chopped onion

4 large garlic cloves, pressed

4 bay leaves

1 tablespoon chopped fresh thyme

1 pound andouille sausages, sliced into ¼-inch-thick rounds

6 cups low-salt chicken broth

28 ounces diced tomatoes in juice

1/8 teaspoon ground allspice

1 12-ounce bag baby spinach

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