Bean Soup With Dumplings Recipes

SOUTHWESTERN BEAN SOUP WITH CORNMEAL DUMPLINGS

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 MASA AND QUESO FRESCO DUMPLINGS

Steps:

• 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.
• Begin forming the dumplings. Scoop up enough masa to make 1-inch balls, roll them between your hands (moisten your hands with water if they stick and, one-by-one, gently drop them into the soup. Once all the masa balls have been shaped and added to the soup, gently stir with a wooden spoon to make sure none stick to the bottom. Cover the pot partially with a lid and let the soup simmer gently for 15 to 20 more minutes until the masa dumplings are cooked through. They will thicken the soup as they simmer.
• Taste the soup for salt and add more if need be. Serve hot, garnishing each bowl with a spoonful of fresh Mexican cream if desired. You may also sprinkle on some sliced scallions, mint, cilantro, and crushed chiltepín chiles or chiles de árbol for a punch of heat.
• Note: If you are lucky enough to live next to a tortilleria or store that sells fresh corn masa, already mixed, go for it! You will need about 3/4 pound. Just mix it with the queso fresco, oil, mint, cilantro, and salt. If you can't get ahold of fresh masa, rest assured that the corn masa made with masa harina for tamales or tortillas will still be excellent. If you have a choice between corn masa flour for tamales or for tortillas (they are two different products; masa harina for tamales will say so on the package), go for the tamal mix for these dumplings. The masa harina for tortillas is finer than the flour for tamales, but it will still work.

PINTO BEAN SOUP WITH CORNMEAL DUMPLINGS

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).

HAM & BEANS WITH DUMPLINGS

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.

LIMA BEAN AND DUMPLING SOUP RECIPE - (4/5)

Steps:

• Fill large pot 1/2 with water. Add limas and about 1 teaspoon salt. Bring to a boil, then turn down heat and simmer for about 20 minutes. Add one can petite tomatoes and simmer for 20 minutes more. Add one can whole corn with juice and one stick of butter. Bring to boil and add dumplings, breaking them into about 3-inch strips. Turn down heat and allow to simmer about 20-30 more minutes. Season to taste with salt and pepper. Stir and check to make sure dumplings do not stick together.