Green Bean Dumpling Soup

  • Ready Time : 0 min



    For the Soup

    • 1 tablespoon sunflower oil
    • 1 onion, chopped
    • 4 cups carrots, sliced in coins
    • 8 cups chicken stock
    • 1/2 teaspoon dried thyme
    • 1/4 teaspoon black pepper
    • 4 cups green beans, cut into 1- to 2-inch pieces

    For the Dumplings

    • 1 1/2 cups All-purpose Flour
    • 1 1/2 cups whole wheat bread flour
    • 1 egg
    • 1 cup skim milk
    • 2 teaspoons salt (optional)


    In a large stock pot, heat oil over medium-low. Add onion and carrots and cook 1-2 minutes. Pour in stock and seasonings and bring to a boil, uncovered.

    Meanwhile, combine flours, eggs and milk in a small mixing bowl. Mix with a fork until dough is evenly moist (it will be sticky!). Set aside and allow to rest for 4-5 minutes.

    When soup is boiling, add green beans and reduce to a simmer for 3-4 minutes. While soup is simmering, drop heaping teaspoonfuls of dumpling dough into the pot. When all dumplings are in the pot, bring to a boil, reduce the heat and cook 12-15 minutes or until dumplings are cooked through. (Dough will be firm but not sticky on the inside).

    Source: Minnesota Locavore

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