| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Mexican | Mexican | 8 | servings |
INGREDIENTS
| 2 | c | Dry navy beans or great northern beans |
| 2 | qt | Water |
| 2 | ts | Minced garlic; to taste |
| 1 | lg | Onion; sliced |
| 1 | Leek; sliced thickly | |
| 1 | tb | Caraway seed; crushed in a mortar |
| 1 | lg | Bell pepper; sliced |
| 2 | Hungarian peppers or mild hot pepper; chopped*see note | |
| 4 | Stalks celery; cut into bite size | |
| 1 | tb | Corn or peanut oil |
| 1 | c | Biscuit mix |
| 2 | Egg | |
| 1/4 | c | To 1/3 soymilk or low fat milk; desired moistened |
INSTRUCTIONS
DUMPLINGS 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 then lower heat to medium- low. Cook for to 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 al boil. Cook, Nucooked, until the dumplings are cooked and the vegetables are tender about 15 minutes. NOTES : Instead of Hungarian pepper, you may use 1 poblano pepper or 1/4 teaspoon hot paprika. Recipe by: vegetarian times Posted to EAT-LF Digest by "Tina Tapping" <hugabear@cddn.com> on Mar 20, 1999, converted by MM_Buster v2.0l.
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