Best Southern Green Bean Dumpling Soup Recipes

Green Bean Dumpling Soup image

Provided by duonyte

Categories Potato

Time 1h10m

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, Fat 13, SaturatedFat 5.5, Cholesterol 90.3, Sodium 397, Carbohydrate 42.2, Fiber 2.8, Sugar 5.2, Protein 15.3

Judge Cooper's Green Bean Dumpling Soup image

Provided by CrazyRedHead

Categories Potato

Time 35m

Yield 8-10 bowls of soup, 8-10 serving(s)

Number Of Ingredients 15

2 (14 1/2 ounce) cans of diced potatoes
1 tablespoon olive oil
48 ounces chicken broth
3 (14 1/2 ounce) cans cut green beans
3 -4 slices of sliced bacon, cut into 1 x 1 inch pieces
1 tablespoon of chopped garlic
1/2 medium onion, chopped
2 tablespoons flour
2 tablespoons butter or 2 tablespoons margarine
2 cups cream
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3 teaspoons butter
1 cup milk

Steps:

1. (SOUP) In a large soup kettle, saute potatoes in oil for about 10 minutes, stirring often. Add stock, bacon and beans and cook until tender.
2. (ROUE) In a separate 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.
3. (DUMPLINGS) While the soup is simmering, prepare the dumplings. In a separate bowl, mix together dry ingredients: flour, salt and baking powder. In a separate saucepan, bring butter and milk to a simmer. Add the milk/butter mixture to the dry ingredients. Stire with a fork or kneed by hand 2-3 times until the mixture must comes together. Divide the dough into about 16 small puffy dumplings. Roll each piece of dough into a small rough ball. Set dumplings aside.
4. Whisk the cream/onion/garlic mixture into the soup. Add milk or cream as needed to adjust the consistency.
5. Gently lay the formed dumplings on the surface of the soup. Cover and simmer for 10 minutes. The dumplings will float to the top when they are done.
6. Serve immediately.

Nutrition Facts : Calories 530.6, Fat 28.6, SaturatedFat 16.1, Cholesterol 84, Sodium 1350.8, Carbohydrate 55.4, Fiber 6.8, Sugar 3, Protein 13.9

Green Bean Dumpling Soup Recipe image

Provided by á-175642

Number Of Ingredients 8

2 potatoes, cut in small cubes
1 bag frozen fancy cut green beans
4 cups chicken stock
1 cup cream
1 cup plus 2 Tbsp flour
1 egg
2 Tbsp oil or bacon grease
Ham chunks (optional)

Steps:

Place in large pot potatoes, green beans, water, and bullion. Bring to a boil for about 10 minutes or until potatoes are tender. Meantime, mix 1 cup flour, egg, and enough cream to make a sticky dough mixture. Drop by small spoonfuls into boiling soup. They float when done. Cook flour and grease/butter for 1 minute and add the remaining cream and mix into a slurry. Add this to the soup to thicken up.