BEAN SOUP WITH DUMPLINGS
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Provided by EAT SMARTER
Time 45m
Yield 2
Number Of Ingredients 15
Steps:
- Rinse basil and shake dry. Reserve some small sprigs and a few large leaves for garnish. Combine the rest of the basil with the quark and egg in a bowl and puree with an immersion blender.
- Stir in breadcrumbs and Parmesan cheese. Season with salt and freshly grated nutmeg.
- Peel the onion and finely chop. Rinse, peel and finely dice celery root.
- Heat oil in a pot. Add onion, celery root and cumin and sauté for 2-3 minutes. Pour in 100 ml (approximately 1/2 cup) of water, cover and cook for 5 minutes over medium heat.
- Meanwhile, rinse lemon in hot water, wipe dry and finely grate the zest. Juice lemon.
- Remove 4 tablespoons of beans and set aside. Add the remaining beans with the liquid to the celery mixture in the pot. Add 2-3 tablespoons lemon juice and the zest. Stir in tahini paste.
- Add about 200 ml (approximately 3/4 cup) of water (add more if necessary) and purée with immersion blender until creamy. Heat over medium heat.
- Use 2 teaspoons to form small dumplings (about 2 cm diameter) (approximately 3/4 inch in diameter) from the quark mixture. Carefully add to the simmering soup and cook for about 5 minutes. Add reserved beans for the last 2 minutes of cooking.
- Cut reserved basil leaves into thin strips. Season soup with additonal lemon juice, salt and pepper as desired. Garnish with basil sprigs and chiffonade and serve.
Nutrition Facts : Calories 541 kcal, Fat 22 g, SaturatedFat 6.3 g, Protein 35 g, Carbohydrate 47 g, Sugar 0 g, Cholesterol 156 mg
BEAN SOUP WITH DUMPLINGS
Field editor Jane Mullins of Livonia, Missouri often lets her slow cooker simmer this nicely spiced, bean-filled broth while she's busy or running errands.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 1h30m
Yield 8 servings (2-1/4 quarts).
Number Of Ingredients 21
Steps:
- In a large saucepan over medium heat, combine the first 13 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. , For dumplings, combine flour, cornmeal, baking powder, salt and pepper. Combine egg white, milk and oil; stir into dry ingredients. Drop into eight mounds onto boiling soup. Reduce heat; cover and simmer for 15-20 minutes (do not lift the cover).
Nutrition Facts : Calories 227 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 969mg sodium, Carbohydrate 43g carbohydrate (8g sugars, Fiber 8g fiber), Protein 10g protein.
SOUTHWESTERN BEAN SOUP WITH CORNMEAL DUMPLINGS
I altered this recipe from my Fix - It and Forget - It cookbook. Yummy bean soup with a southwestern twist that is made in your slow cooker. The cornmeal dumplings is a wonderful addition to this soup.
Provided by Crafty Lady 13
Categories Beans
Time 10h15m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Combine 11 soup ingredients in slow cooker.
- Cover and cook on low 10 - 12 hours or high 4 - 5 hours.
- Make cumplings by mixing together flour, cornmeal, baking powder, salt and pepper.
- Combine egg white, milk and oil. Add to flour mixture. Stir with fork until just combined.
- At the end of the soup's cooking time, turn slow cooker to high. Drop dumplings by rounded teaspoonfuls to make 8 mounsd atop the soup.
- Cover and cook for 30 minutes (do not lift cover).
- Serve topped with your choice(s) of sour cream, shredded cheddar cheese and crushed tortilla chips.
THREE-BEAN SOUP WITH TURKEY MEATBALLS AND DIJON MUSTARD DUMPLINGS
Provided by Danny Boome
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 29
Steps:
- Add the olive oil and butter in a Dutch oven and place over medium heat. Saute the onions, carrots and celery for 5 minutes.
- In a saucepan add beef stock and bring to the boil on a medium heat, once the vegetables have softened add the simmering stock to the Dutch oven. (We should never add a cold liquid to an already heated pot as it dramatically drops the heat and slows down the cooking process.)
- As the stock is at temperature, add the lentils, barley and stir the broth. Place the lid back on and let the mixture cook for 5 minutes. Then add the drained and rinsed beans and cook for an additional 5 minutes.
- Add the browned turkey meatballs to the stock. Meanwhile, begin making your dumplings.
- In a mixing bowl add the flour, salt, baking powder and Dijon mustard. Sparingly add the water to the mixture and fold mixture until it forms a dough. With 2 tablespoons mold your dumplings 2 inches in diameter then drop them into the already simmering turkey meatballs and bean soup. Cook together for an additional 25 minutes with the lid on. Once the dumplings have risen and expanded, serve!
- In a heated skillet add olive oil and onions. Slightly cook them for about 5 minutes (we want the onions softened not colored). Place into a bowl and let cool.
- Take the 2 cups of broken up bread and place into a bowl with the milk. Let the bread soak for 5 minutes. Squeeze and drain the bread then place it into a large mixing bowl. Add the turkey meat, beaten eggs, chopped parsley, salt, black pepper, golden raisins and toasted pine nuts.
- Fold all ingredients together. Do not over work the turkey meat.
- Fill a Dutch oven with vegetable oil and place on low heat. Dust a baking sheet with about an inch of flour.
- In your hands scoop up a two-finger portion of the turkey mixture and with the palm of your hands shape the balls a little larger than a golf ball. As you make the balls add them to the baking tray with the flour and roll them until evenly coated.
- Carefully add the meatballs to the oil and brown for about 6 minutes. Transfer turkey meatballs to a plate and set aside for bean soup. Pour excess oil into a bowl.
BEAN SOUP WITH CHEDDAR CORNMEAL DUMPLINGS
"I created my own, easy-to-prepare bean soup based on one we liked at a local Mexican restaurant," writes Shannon Kohn of Simpsonville, South Carolina. "I added dumplings to make it more of a complete meal."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan coated with cooking spray, saute onion and carrots until tender. Stir in the beans, broth and salsa. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until reduced slightly., For dumplings, in a small bowl, combine the flour, cornmeal and salt. Stir in milk and cheese just until moistened. Drop by tablespoonfuls onto simmering soup. , Cover and simmer for 15 minutes or until a toothpick inserted in the center of a dumpling comes out clean (do not lift cover while simmering).
Nutrition Facts : Calories 383 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 1506mg sodium, Carbohydrate 69g carbohydrate (11g sugars, Fiber 10g fiber), Protein 18g protein.
BEEF AND WINE SOUP WITH DUMPLINGS
Serve with toasted dark rye bread.
Provided by Elizabeth
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- In a large pot, saute onion, garlic, carrots, and celery in 2 tablespoons butter until soft, about 5 to 6 minutes. Stir in broth, wine, tomato juice, and beef. Simmer covered for 15 to 20 minutes, or until vegetables are tender. Season to taste with salt and pepper.
- In a bowl, mix 2 tablespoons butter or margarine, eggs, flour, and salt until smooth. Drop mixture into soup by small teaspoonfuls. Cover, and simmer for 10 minutes.
Nutrition Facts : Calories 438.5 calories, Carbohydrate 19.4 g, Cholesterol 132.4 mg, Fat 23.4 g, Fiber 2.4 g, Protein 23.5 g, SaturatedFat 9.1 g, Sodium 1011.3 mg, Sugar 6.9 g
MEXICAN TOMATO-BEAN SOUP WITH CORN DUMPLINGS
I found this recipe in a cooking light magazine and thought it tasted great and was very simple to make. The only part that didn't work so well was getting my dumplings to cook as there wasn't a whole lot of liquid left after adding the beans and tomatoes. So, I am going to try adding just a little more vegetable broth or water next time so that my dumplings cook up better. I just really like the taste of this soup.
Provided by nkoprince08
Categories Beans
Time 30m
Yield 4 1 cup servings, 4 serving(s)
Number Of Ingredients 18
Steps:
- To prepare soup, heat 2 teaspoons oil in a dutch oven over medium-high heat.
- Add onion; saute 3 minutes or until tender.
- Add chili powder and garlic; saute 30 seconds.
- Add broth and next 6 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer for 20 minutes.
- To prepare dumplings, combine masa harina or cornmeal and 1/8 teaspoon salt in a bowl.
- Add 3 tablespoons hot water and 1 teaspoon oil; stir until a soft dough forms (dough will be dry).
- Divide dough into 24 pieces, shaping each into a ball. Add dumplings to soup; cook, uncovered, 3 minutes or until dumplings float.
- Stir in cilantro and juice.
- Ladle 1 cup soup into each of 4 bowls; top each serving with 1 tablespoon queso fresco.
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