Slow-Cooker Southwest Dumpling Soup

1 pound ground beef, cooked and drained
1 (15 oz) can black soybeans, rinsed and drained
1 (15 oz) can yellow soybeans, rinsed and drained
1 (15 oz) can corn, drained
1 (14½ oz) can diced tomatoes
1 (14 oz) can chicken broth
1 (8 oz) can tomato sauce
1 (1 oz) package chili seasoning mix
1 ½ cups baking mix
1 cup shredded Cheddar cheese, divided
2/3 cup plain soy milk

Combine in slow cooker, ground beef, black and yellow soybeans, corn, diced tomatoes, chicken broth, tomato sauce and seasoning mix.  Cover and cook 6 hours on low heat setting.  Combine in mixing bowl baking mix, ½ cup Cheddar cheese and soy milk.  Drop mixture by tablespoon onto hot soup; cover and cook about 15 minutes until dumplings are firm.  Sprinkle with remaining cheese; cover until cheese is melted. Serve with sour cream and chopped green onion if desired.  Serves 6.