Dumplings are a source of disagreement in our family. My grandma uses to make flat, noodle like dumplings that we all loved but have not been able to duplicate. My mom made fluffy, biscuit-like dumplings that floated and rolled on top of a soup.
The truth is, they’re both great versions but it all depends on what you want your dumplings in. For a chunky, spicy soup like the one below, I prefer the biscuit-like dumplings as they give the soup an overall hearty coziness.
The dumplings will be doughy on the outside and bready on the inside, a great texture contrast. This soup comes together quickly, and is impressive on the table.
Sausage, Potato, and Lima Bean Soup with Dumplings
1 TBL olive oil
1/2 yellow onion, chopped
1 carrot, chopped
1 garlic clove, chopped
2 quarts vegetable stock (I used lamb stock from Easter leftovers)
2 cups frozen lima beans
4 red potatoes, cubed
2 cups Swiss chard, chopped (or sub for any other leafy green)
1 spicy Italian sausage, sliced
1 TBL fresh thyme
salt & pepper
1 batch Mom’s Baking Power Biscuit dough
Saute the onions, carrots, and garlic in the olive oil over medium heat in your soup pot until soft and very aromatic. Add the stock, lima beans, potatoes, greens, and sausage and bring to a boil. Bring soup back down to a gentle simmer and simmer for 20 minutes or until potatoes and beans are soft. Add thyme, salt and pepper to taste.
While the soup is simmering, mix your biscuit dough and roll into small balls, a little smaller than a golf ball. When potatoes have softened, drop dough balls in the soup, cover and continue to simmer for another 10 minutes. You know the dumplings are done when they are “bready” on the inside. Enjoy!
This soup was featured on Easy Natural Food’s “Sunday Night Soup Night.”