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Christmas
Green Bean Dumpling Soup
Kim Herrman
Ingredients
- 2 quarts water or chicken stock (I just add some bouillon cubes to my water!)
- 4 cups peeled and diced white potatoes
- 1/4 cup butter
- 3–4 cans cut green beans
- 1 small yellow onion
- 1 tablespoon cornstarch
- 1 pkg, traditional bacon
- 1 quart heavy whipping cream
- salt and pepper to taste
- …and of course, your favorite way to make dumplings! For me, it’s just eggs & flour for our dumplings.
Instructions
- ructions
- Fill a stock pot with 2 quarts water or chicken stock and dump your potatoes into the pot.
- Turn to medium / medium high heat. Add some salt to taste at this point (I put in like a tablespoon)
- Turn oven to 375 degrees. Lay out your bacon on aluminum foil pan and throw in oven.
- Cook until completed –about 15-20 minutes. I’d also recommend cooking the bacon beforehand!
- While pot is beginning to boil and bacon is cooking, put butter in a sauté pan and turn to medium heat.
- Chop and dice yellow onion.
- Once butter has melted, put your onions in the pan and begin to sauté, add salt at this time.
- Once they are translucent, remove from heat and mix in 1 tablespoon of cornstarch–it’s okay if the buttery onions do not absorb all the cornstarch.
- Potatoes should be boiling by now. If they are not, turn the heat up more! Mix up your dumpling recipe and drop them into the boiling water of the potatoes.
- Once they have cooked, you can choose at this point to take out some of the water to make your soup a little thicker. I always do this and I ALWAYS take out exactly one cup of water!
- Open green beans and drain water. Add to pot.
- Add onions to pot.
- Bacon should be done by now. Crumble bacon and add to pot.
- Pour in entire container of heavy whipping cream. Stir everything together. Add A TON of fresh ground pepper. Really. Load it up. Add salt to taste, although it probably won’t need much.
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