Green Bean Dumpling Soup
Cozy up with a bowl of Green Bean Dumpling Soup, a wholesome and comforting dish that combines tender green beans, garden-fresh vegetables, and pillowy dumplings in a savory broth. This recipe brings together simple, nutritious ingredients like carrots, celery, and onion with aromatic herbs like thyme and parsley for a burst of flavor in every spoonful. The light and fluffy dumplings, made from scratch with butter and milk, simmer right in the hearty vegetable soup, making it a one-pot wonder perfect for chilly evenings. Ready in just an hour, this satisfying soup is as easy to make as it is delightful to eat. Whether you're looking for a cozy family meal or a dish to warm up your weeknight dinner rotation, this Green Bean Dumpling Soup is a must-try.
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Recipe Information
Ingredients
- 300 grams green beans
- 2 medium carrots
- 2 celery stalks
- 1 medium yellow onion
- 2 garlic cloves
- 1.5 liters vegetable broth
- 200 grams all-purpose flour
- 1 teaspoon baking powder
- 50 grams unsalted butter
- 120 milliliters milk
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 2 tablespoons olive oil
- to taste salt
- to taste black pepper
- 500 milliliters water
Instructions
Rinse the green beans thoroughly, trim the ends, and cut them into 2 cm (1-inch) pieces. Set aside.
Peel and dice the carrots. Slice the celery stalks thinly. Finely chop the onion and mince the garlic cloves.
Heat the olive oil in a large soup pot over medium heat. Add the onions and garlic, sautéing them for 3-4 minutes until fragrant and soft.
Add the carrots and celery to the pot. Cook for an additional 5 minutes, stirring occasionally.
Pour in the vegetable broth and water. Bring the mixture to a gentle boil.
Stir in the green beans, thyme, parsley, salt, and black pepper. Reduce the heat to a simmer and cook for 15-20 minutes, or until the vegetables are tender.
While the soup simmers, prepare the dumpling dough. In a medium mixing bowl, whisk together the all-purpose flour, baking powder, thyme, and a pinch of salt.
Cut the unsalted butter into small pieces and work it into the flour mixture using your fingers or a pastry cutter until it resembles coarse crumbs.
Pour in the milk and stir until a soft dough forms. Do not overmix.
Using a spoon, drop small dollops (about 1 tablespoon each) of the dumpling dough into the simmering soup. Cover the pot with a lid and cook for 10-12 minutes, or until the dumplings are fluffy and cooked through.
Taste the soup and adjust the seasoning with additional salt and pepper, if needed.
Serve hot, garnished with a sprinkle of freshly chopped parsley if desired.
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1569 mg | 68% | |
| Total Carbohydrate | 76.3 g | 28% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 12.8 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 167 mg | 13% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1111 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
