HAM & BEANS WITH DUMPLINGS
When I was a child in the '50s, this hearty meal was on the menu every Monday (washday) like clockwork! We all loved it, especially the drop dumplings, and there were never any leftovers in our family of eight.
Provided by Ellen Bales
Categories Bean Soups
Time 3h40m
Number Of Ingredients 14
Steps:
- 1. Wash the beans and discard any irregular or discolored ones; add 2 quarts cold water and soak overnight.
- 2. Drain the old water and add 2 quarts fresh cold water into a large soup pot or Dutch oven. Place beans, ham, salt, peppercorns, and bay leaf into pot; cover. Simmer on low heat for 3 to 3 1/2 hours. Add onion for the last half-hour.
- 3. If using ham bone, remove and cut the meat off; add ham to soup. If using ham steak cubes, leave in soup. Season to taste.
- 4. FOR DUMPLINGS: Mix flour, baking powder, and salt into mixing bowl. Combine milk and vegetable oil separately. Add all at once to dry mixture, stirring just until moistened.
- 5. Turn heat to medium to high under beans and bring them back to a boil. Drop batter from tablespoon atop bubbling beans. Cover tightly; let mixture return to boiling. Reduce heat (don't lift cover); simmer 12 to 15 minutes. Makes about 10 dumplings. Serve with plenty of cornbread.
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.
CREAMY WHITE BEAN SOUP WITH SOUP DUMPLINGS
This creamy white bean soup with soup dumplings is everything you need in a hearty, and filling bowl of soup and more.
Provided by Maria Koutsogiannis
Categories Vegan Meals
Time 55m
Number Of Ingredients 20
Steps:
- Start by making the dough. Combine your flour, baking powder, sea salt, and herbs. Create a well in the center of your flour mixture and pour oil and warm water into the middle. Using a spatula fold together until sticky and well combined. It will be wet and sticky but this is what you're looking for. Form into a ball and place a tea towel on top and let it rest while you make your soup.
- Heat a large pot on medium. To the pot add olive oil, onions, carrot, and celery. Cook for 5-7 minutes until translucent and fragrant. To the pot, add the garlic, seasoning, fresh herbs, spices, and bay leaf. Stir till combined and coated.
- To the pot, add the beans. Brown for 5 minutes.
- Add the vegetable stock and increase heat to high. Bring to a boil and simmer for 15 minutes.
- Before blending, add lemon juice.
- Transfer half the soup to a high-speed blender and blend till smooth. Return the blended soup into the pot and stir till combined. Heat on medium heat.
- Grab your dough mixture and using a tbsp. begin scooping little balls and dropping them into the soup. It's not an overly fancy or particular process, just make sure you're using a tbsp. Cook for around 5 minutes, flipping the dumplings gently if needed, before removing them from heat.
- Garnish with more fresh thyme and olive oil.
Nutrition Facts : ServingSize 4, Calories 312 kcal, Sugar 9 g, Sodium 1697.2 mg, Fat 12.4 g, SaturatedFat 1.6 g, Carbohydrate 43.2 g, Fiber 11.1 g, Protein 10.7 g, UnsaturatedFat 1.3 g
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.
PINTO BEAN SOUP WITH CORNMEAL DUMPLINGS
Always on the hunt for simple but satisfying meals that don't burden me with a chiller full of leftovers. This recipe is an adaptation of a recipe published by Taste of Home's Cooking for 2 magazine and would work well with black beans. 6 points on the WW Momentum Plan as per the Recipe Builder.
Provided by justcallmetoni
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Coat a large saucepan with cooking spray, saute onion and carrots (and garlic if using) until tender. (If the pan appears to be too dry, add a tablespoon or so of the chicken broth.) Stir in the cumin until fragrant. Add the 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, baking powder and salt. Stir in buttermilk, cheese and scallions just until moistened. Drop by tablespoonfuls six dollops onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted near the center of a dumpling comes out clean (do not lift cover while simmering).
Nutrition Facts : Calories 445.3, Fat 2.5, SaturatedFat 0.4, Sodium 1401.7, Carbohydrate 86.7, Fiber 24.2, Sugar 6.9, Protein 24.7
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PINTO BEAN SOUP WITH MASA AND QUESO FRESCO DUMPLINGS
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4.7/5 (9)Category SoupCuisine MexicanTotal Time 55 mins
- Heat 2 tablespoons of oil in a large, heavy soup pot or casserole over medium-high heat. Add the onion and cook for 5 to 6 minutes until it has completely softened, the edges are golden brown, and there is a toasted and sweet aroma wafting from the pot. Add the garlic clove and and cook for another minute until the garlic is fragrant and has colored. Stir in the tomatoes and 1/2 teaspoon salt and cook for 5 minutes until the tomatoes have cooked down to a soft, thick paste.
- Add the beans along with 1 cup of their broth, as well as 4 cups of the chicken or vegetable broth. Bring to a boil, reduce heat to medium, cover partially and simmer for 10 minutes. The beans should be completely soft and the broth thick and soupy.
- Meanwhile, prepare the masa for the dumplings. In a medium bowl, combine the corn masa flour with the water and 1/4 teaspoon salt. Knead together with your hands. The dough will be very coarse and seem dry. Add the remaining 2 tablespoons of oil, queso fresco, cilantro, and mint, and mix together until the dough is very soft and homogenous, about 1 minute. Set aside.
- Working in batches, puree the pinto bean soup in a blender until completely smooth. Pour back into the soup pot and whisk or stir in the remaining 4 cups chicken or vegetable broth. Set over medium heat and bring to a simmer. Reduce heat to low.
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