vt: bean and dumpling soup

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Bean and Dumpling Soup (Pressure Cooker)

 

Recipe By :Vegetarian Times Complete Cookbook

Serving Size : 8 Preparation Time :0:00

Categories : New Import Pressure Cooker

VT Complete

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

SOUP:

2 cups dry navy beans

or great northern beans

2 quarts water

2 teaspoons minced garlic -- or to taste

1 large onion -- sliced

1 leek -- sliced thickly

1 tablespoon caraway seeds -- crushed

in a mortar and pestle

1 large bell pepper -- sliced

2 Hungarian peppers or other mildly hot peppers -- chopped

4 stalks celery -- bite-sized chunks

1 tablespoon corn or peanut oil

DUMPLINGS:

1 cup biscuit mix

2 eggs

1/4 cup soymilk or low-fat milk -- (1/4 to 1/3)

 

SOUP: Soak the beans overnight in water to cover. Add the beans, 2 quarts water,

garlic, onion, leek and caraway to your pressure cooker. Bring to pressure, then

lower heat to medium-low. Cook for 10 minutes under pressure. Let the pressure

drop naturally. Remove the lid and add the remaining soup ingredients.

 

DUMPLINGS: Mix together all the dumpling ingredients. Drop the mixture by the

tablespoonful into the soup. Bring the soup back to a boil. Cook, uncovered,

until the dumplings are cooked, the vegetables are tender, about 15 minutes.

 

TIP - Instead of the Hungarian pepper, you may use 1 poblano pepper or 1/4

teaspoon hot paprika.

 

Description:

" biscuit mix dumplings "

Source:

" Vegetarian Times Complete Cookbook "

Copyright:

" Editors, Vegetarian Times (Macmillan, 1995) "

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Per Serving (excluding unknown items): 300 Calories; 6g Fat (17.9% calories from

fat); 15g Protein; 48g Carbohydrate; 15g Dietary Fiber; 47mg Cholesterol; 245mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Non-Fat

Milk; 1 Fat.

 

NOTES : With the use of a pressure cooker, this soup is ready in less than an

hour, but it tastes like you slaved all day.

 

Nutr. Assoc. : 0 4214 0 0 0 0 0 0 0 0 0 0 425 0 0 0 4038

 

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