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Winter soup with potato dumplings

Name: Winter soup with potato dumplings
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 4 rashers bacon, diced; 3 garlic cloves, crushed; 1 tablespoon good-quality mild paprika; 1 medium desiree or pontiac potato, peeled, chopped; 1 medium carrot, peeled, chopped; 200g flat beans, cut into 2cm lengths; 400g cooked red kidney beans; 500ml (2 cups) beef stock or vegetable stock; 1 cup mashed potatoes; 1/4 cup plain flour; 1/4 teaspoon ground nutmeg; 1/3 cup chopped spring onions; 3 tablespoons chopped flat-leaf parsley; 1 egg

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15m

35m

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These herby potato dumplings are the perfect way to soak up all the flavours in this comforting winter soup.

1 tablespoon olive oil
1 onion, chopped
4 rashers bacon, diced
3 garlic cloves, crushed
1 tablespoon good-quality mild paprika
1 medium desiree or pontiac potato, peeled, chopped
1 medium carrot, peeled, chopped
200g flat beans, cut into 2cm lengths
400g cooked red kidney beans
500ml (2 cups) beef stock or vegetable stock

Potato dumplings

1 cup mashed potatoes
1/4 cup plain flour
1/4 teaspoon ground nutmeg
1/3 cup chopped spring onions
3 tablespoons chopped flat-leaf parsley
1 egg

Method

1.

To make the dumplings, place all ingredients in a bowl, season with salt and pepper, then use a fork to combine. Set aside.
2.

Heat oil in a saucepan over medium heat. Add onion and bacon and cook for 2-3 minutes or until golden. Add garlic and paprika, stirring for a few seconds to release the flavours. Add potato, carrot and flat beans and cook for 5 minutes, then add kidney beans and stock. Stir well, bring to the boil, then reduce heat and simmer for 15 minutes until tender.
3.

Roll dumpling dough into 12 balls, then cook in a pan of boiling salted water for 10 minutes.
4.

Ladle soup into bowls, add 3 dumplings to each and serve.