GREEN BEAN AND DUMPLING SOUP RECIPES

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GREEN BEAN DUMPLING SOUP RECIPE - FOOD.COM



Green Bean Dumpling Soup Recipe - Food.com image

Posted in response to a request for a soup popular in Kansas. The recipe was found in a Colorado paper, but by a Kansas chef. I have not made this, see notes below for additional comments. Prep time is estimated.

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 6 serving(s)

Number Of Ingredients 13

2 cups cubed potatoes
1 tablespoon olive oil
43 ounces chicken stock or 43 ounces vegetable broth
2 cups green beans
1 tablespoon chopped garlic
1/2 medium onion, chopped
1 tablespoon flour
1 tablespoon butter or 1 tablespoon margarine
24 ounces half-and-half or 24 ounces cream
dumplings
2 eggs
1 cup flour
milk

Steps:

  • In a large soup kettle, saute potatoes in oil for about 10 minutes, stirring often. Add stock and beans and cook until tender.
  • In a saucepan, melt the butter or margarine and saute the onion and garlic until translucent. Add the flour and cook for three minutes longer. With a whisk, stir in the milk and keep whisking until the mixture is thickened. Set aside.
  • While the soup is simmering, prepare the dumplings. Blend the flour and the egg. Add milk until a thick, doughy mixture is made. You can add salt to taste. Drop the dumplings by a teaspoon into the boiling broth. Whisk the milk and flour mixture into the soup. Add milk or cream as needed to adjust the consistency.
  • Note: The measurements are rather inexact. My own thought is that you probably need 3 tbsp butter and 3 tbsp flour in the roux to make a thickener that would thicken this amount of liquid adequately. The forum poster found the soup too thin. The dumplings were described as tasty, but heavy, and you might want to substitute your own favorite recipe.

Nutrition Facts : Calories 347.1, FatContent 13, SaturatedFatContent 5.5, CholesterolContent 90.3, SodiumContent 397, CarbohydrateContent 42.2, FiberContent 2.8, SugarContent 5.2, ProteinContent 15.3

SOUTHERN GREEN BEAN DUMPLING SOUP RECIPE - FOOD.COM



Southern Green Bean Dumpling Soup Recipe - Food.com image

My son & daughter-in-law raved about this German soup but it just didn't sound like something I would like. One evening my little granddaughter asked my husband and I to stay for dinner and we accepted without knowing what was cooking. Needeless to say, we had our first taste of the infamous Greenbean Dumpling Soup ....and fell in love with it! I prefer my dumplings more like spaetzle than the regular biscuit type-dumplings. Also, either French-cut or regular green beans can be used. I do not use the roue - I thicken in the soup liquid. Be aware that it does make a lot, so adjustments for serving size may be needed.

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 12

1 (15 ounce) can potatoes, diced
1 (15 ounce) can green beans, French cut
6 1/2 cups water
6 1/2 bouillon cubes
1 strip bacon, raw, diced
1/2 white onion, sliced
1 pint heavy whipping cream
pepper, to taste
3 eggs
1 1/2 cups flour
1 1/2-2 tablespoons flour
2 tablespoons Crisco (solid)

Steps:

  • In large pot/kettle mix water and bouillon cubes; add potatoes and green beans (draining is an option); bring to boil.
  • For dumplings:.
  • Mix together flour (1 1/2 cup) and eggs - adding enough water to make the dough sticky. Add dough to boiling water 1/2 T at a time (will float to top when done; reduce heat.
  • For roue:.
  • Brown flour (1 1/2 - 2 T) and Criso in small cast iron skillet; gradually add to liquid stirring until soup thickens to desired consistency.
  • To complete:.
  • Add whipping cream and pepper to taste; simmer until serve.

Nutrition Facts : Calories 576, FatContent 38.6, SaturatedFatContent 21.2, CholesterolContent 217.4, SodiumContent 773.5, CarbohydrateContent 47, FiberContent 5, SugarContent 3, ProteinContent 12.1

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