Bean soup with dumplings

I made bean soup with dumplings again, one of the recipes I learned from my mother. I've always associated it with long winters and the lack of bread, but it never bothered me because these large dumplings made from simple dough really have their place in the soup. This time I used red beans, as I have tried before, but the recipe works with any dried beans.

Quick Info

Total time: 3-4 hours (most of the time is boiling)
Preparation time: 30 minutes (includes chopping the vegetables and shaping the dumplings)
Cooking time: 2.5-3 hours (varies depending on the beans)
Servings: 6-8
Difficulty: medium
Recipe type: traditional family soup, vegan (without egg dumplings)

Ingredients

500 g dried beans, preferably local red beans
2 onions
3 carrots
1 parsley root
1 parsnip
1 slice of celery
1 yellow bell pepper
1 bunch of lovage
1 bunch of dill
1 bay leaf
Dried thyme (to taste)
100 ml oil
250 ml tomato puree (homemade, if available)
Salt
Pepper
Vegeta (optional)
Sweet paprika
Vinegar (to taste)
For the dumplings:
300 g flour
1 egg
2 tablespoons oil
Salt
Water (enough to make a firmer dough)

Preparation Method

1. The first step is to soak the beans. I usually do this in the evening, in plenty of cold water, so they boil more easily the next day.
2. The next day, drain the beans, put them in a pot with enough cold water to cover them, and bring to a boil. I change the water three times, especially if I'm using red beans, to make them easier to digest.
3. In the meantime, peel the vegetables: carrots, parsley root, parsnip, celery, bell pepper, and onion. Cut them into suitable cubes or as you prefer. Chop the herbs (lovage and dill) finely, but reserve some for the end.
4. When the water in the beans is not so cloudy anymore, top it up with clean water, then add the chopped vegetables, one chopped onion, the bay leaf, and a bit of thyme. Season with salt, pepper, and Vegeta if you're using it.
5. In a frying pan, heat the oil, add the other chopped onion and 50 ml of water, and let it soften over medium heat. When it's soft, add the sweet paprika and stir briefly, being careful not to burn it. Pour this mixture into the soup pot.
6. When the beans and vegetables are cooked (the beans are soft in the middle), focus on the dumplings. In a bowl, combine the flour, egg, two tablespoons of oil, a little salt, and enough water to make a firmer, elastic dough that doesn't stick easily to your hands.
7. Break off pieces of dough and roll them between your palms or on a board to form long dumplings, about the size of a finger. Place them on a tray, and when the soup is almost ready, drop them into the pot.
8. Let the dumplings cook for 8-10 minutes without a lid over medium heat. They are done when they rise to the surface. You can scoop them out with a slotted spoon into a bowl or leave them directly in the soup.
9. Add the tomato puree and, if desired, a little vinegar to taste. Sprinkle the remaining chopped lovage and dill on top. Taste and adjust the salt or pepper if necessary.

Why I make this recipe often

I make it when I have good dried beans or when I don't have bread at home. The dumplings are filling and also taste good cold, eaten separately. The recipe doesn't require expensive ingredients and can be easily adapted with what you have in the pantry.

Tips and Variations

Tips

Red beans should be soaked for at least 10-12 hours. If you have time, change the water a few times; it's easier to digest.
Don't leave the paprika on the heat for long; it becomes bitter.
If you want fluffier dumplings, add a little sparkling water to the dough.
The dumplings shouldn't be too thick; otherwise, they won't cook well in the middle.

Substitutes

You can use white or speckled beans if you don't have red ones.
Vegeta can be omitted, or you can add a bit more salt.
If you want a vegan recipe, skip the egg and add extra water to the dough.

Variations

Some people add garlic at the end, but I usually don't include it in this soup.
Instead of tomato puree, you can use canned tomatoes if you have them.

Serving Ideas

The soup is served hot, with fresh or pickled chili peppers.
The dumplings can be placed separately on a platter, drizzled with a bit of oil, to make them easy to take from the bowl.
It goes well with red onion on the side if you don't want peppers.

Frequently Asked Questions

1. Do I need to cook the dumplings separately or directly in the soup?
I cook them directly in the soup after the vegetables and beans are ready so they absorb the flavor.

2. Can I prepare the dumplings a day in advance?
You can make the dough ahead of time and keep it in the fridge, but fresh dumplings are better.

3. What should I do if the beans don't cook well?
Use water that has been changed a few times and don't add salt at the beginning. If the beans are very old, they will cook slowly no matter what you do.

4. How often should I change the water for the beans?
At least 2-3 times, especially for red beans, to change their taste and make them easier to digest.

5. Can I add more herbs?
Yes, lovage and dill never hurt in the end.

Nutritional Values

Estimated per serving: 350-400 kcal. Carbohydrates: 55-60 g. Protein: 13-15 g. Fat: 8-10 g. Values are approximate and can vary depending on the exact amount of oil and flour used, but it is a fairly hearty soup due to the dumplings and beans.

Storage and Reheating

The soup lasts in the fridge for 2-3 days; the dumplings become firmer after sitting but do not spoil. You can reheat it over low heat, stirring gently so the dumplings don't break. Freezing is not recommended, as the dough changes texture.

The first time I soaked the beans overnight. I cleaned the vegetables, onion, and pepper, then washed them well, after which I chopped them. I washed and chopped the lovage and dill leaves. I put the beans in a pot, added enough water to cover them, let it boil a few times, then changed the water (since I had red beans, I changed it three times). Halfway through the boiling time, I added the chopped vegetables, thyme, one chopped onion, a bay leaf, and adjusted with salt, pepper, and vegetable seasoning. In a pan, I put the oil, one chopped onion, and 50 ml of water and let it sauté well. I added paprika, then added it to the soup. In a bowl, I put 300 grams of flour, a pinch of salt, 2 tablespoons of oil, 1 egg, and enough water to make a slightly firmer dough to shape the dumplings (which are rolled by hand on a board). We place them on a tray and then boil them in the bean soup. Let them boil for about 8-10 minutes (when they rise to the top, we can remove them). They do not need to be greased as we put them to boil when the soup was finished. We take out the dumplings, add the tomato paste (vinegar to taste), and season with lovage and fresh dill. Enjoy your meal! They are served in a plate, with one dumpling added. The hot pepper should always be present, either fresh or pickled. The dumplings replace bread very well. I recommend local beans.

 Ingredients: 500 g dried red beans, 2 onions, 3 carrots, 1 parsley root, 1 parsnip root, 1 slice of celery, 1 bunch of lovage, 1 bunch of dill, 250 ml homemade broth, 100 ml oil, salt, pepper, vegetable seasoning, sweet paprika, vinegar, thyme, 1 yellow bell pepper, 1 bay leaf, 300 g flour, 1 egg

 Tags:  bean soup