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My Mother's Cooking - Two Bean Soup with Tomatoes and Dumplings
Two Bean Soup with Dumplings
Two Bean Soup with Tomatoes and Dumplings
How to Prepare Dried Beans
- How to Prepare Dried Beans - Prepare Dried Beans Video
Instructions for soaking and cooking dried beans
Dumplings and Spaetzle for Soup
TWO BEAN SOUP WITH TOMATOES AND DUMPLINGS
My mother’s bean soup was a lot like her green split pea soup except that she used dry Great Northern beans in place of the split peas. She also changed the seasoning from basil and allspice to thyme and a bay leaf.
She usually started with a meaty ham bone left over from a previous meal and she added a few diced potatoes and some carrots to give the soup some variety.
Over the years I have modified her recipe somewhat by adding kidney beans and tomatoes and by replacing the potatoes and carrots with Hungarian dumplings called galuska. I also like to add a few cloves of garlic.
Just like her, I prefer to start with a left over ham bone, but you can use smoked ham hocks or even bacon.
1 Leftover Ham Bone with some meat left on
1 Lb. of Great Northern or Pinto Beans
1 Medium Onion peeled and finely chopped
1-18 Oz. Can of Whole Tomatoes coarsely chopped with a spoon
1-20 Oz. Can of Red Kidney Beans (unseasoned)
8 Cups of Water
6 Cloves of Garlic peeled and finely chopped.
1 Bay Leaf
1 Tablespoon of Dry Thyme
3 Teaspoons Salt
½ Teaspoon of Black Pepper
1 Cup of Flour
1 Lightly Beaten Egg
½ Teaspoon of Salt
- Soak the beans in cold water overnight. The next day, bring them to a boil and simmer gently for about two hours until they are tender.
- Place the ham bone in a large kettle and add 8 cups of water and the bay leaf. Simmer for about 2-3 hours until the meat can easily be removed from the bone.
- Place a colander over a pot that is big enough to hold all of the liquid and strain the ham bone with the liquid into it.
- Return the strained liquid to the original kettle and leave the ham bone to cool while you continue cooking.
- Drain the cooked beans and add them to the liquid from the ham along with kidney beans, tomatoes, chopped onion, garlic, thyme, salt and pepper.
- While the soup cooks, strip the ham from the bone and cut it into small pieces before adding it to the soup.
- Continue simmering the soup for at least an hour and check the seasoning.
Homemade Egg Dumplings (galuska)
2 Cups of Flour
1/4 Teaspoon Salt
Meanwhile make the galuska as follows:
Place the flour in a large bowl and add the salt and the beaten eggs. Knead the mixture with your hands to form a smooth elastic ball.
Separate the ball into six smaller balls. And roll each of them into ¼ inch diameter rods. Dust the pieces of dough with flour to prevent sticking and cut them into ½ inch pieces with a sharp knife.
Add more liquid to the soup if necessary and then drop the galuska into the simmering liquid. Stir quickly to separate the dumplings and continue cooking for about 15 minutes until they rise to the surface.
Serve with some good bread or rolls for a complete meal. I prefer a glass of red wine with this soup and an inexpensive California pinot noir works for me. Beer is good too.
Ham and Bean Soup
White Bean Soup
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