Judge Cooper'S Green Bean Dumpling Soup Recipe

Name: Judge Cooper'S Green Bean Dumpling Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; DUMPLINGS (from Christine Bettiga); 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 3 teaspoons butter; 1 cup milk

Servings: persons

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
DUMPLINGS (from Christine Bettiga)
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3 teaspoons butter
1 cup milk

1
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
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
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
4. Whisk the cream/onion/garlic mixture into the soup. Add milk or cream as needed to adjust the consistency.
5
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
6. Serve immediately.

1846

kcal

Calories

103

Fat

Carbs

147

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Judge Cooper'S Green Bean Dumpling Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Judge Cooper'S Green Bean Dumpling Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions