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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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