Bean Soup with Dumplings

There is nothing better than a bowl of delicious homemade soup on a cold winter's day. This very simple, portuguese bean soup just hits the spot. The wonderful Mr.G loves soup for his lunch, and this bean soup just may be, hand's down his favorite one of all. Not only is it filling, but it’s also full of healthy ingredients, cabbage, carrots, beans and collard greens. Only recently, have I started adding dumplings to my soups, it is not something I grew up with, but I have wondered why my mother never made them, because they are delicious! With or without the dumplings this soup is a keeper....it’s warm, comforting and easy to make!

3 medium potatoes, peeled and cubed
2 medium carrots, chopped
1 medium onion, peeled and chopped
8 cups water or chicken stock
pinch of salt
1 large can of kidney beans, undrained
1/2 head of cabbage, finely cut or shredded
2 tablespoons olive oil


In a large saucepan combine potatoes, carrots, onion, water and salt. Bring to a boil. Reduce heat to medium, partially cover and simmer for 20-30 minutes, or when potatoes are fork tender. Add the beans and stir to blend. Next using and emersion blender, puree until smooth. You can also use the food processor or blender.
Next add the shredded cabbage and olive oil and cook over medium heat, until cabbage is soft, about 15-20 minutes. Add the dumplings now if using. Stir often, as the puree may stick to the bottom of the pan. Taste and adjust seasoning.  Add dumplings next if using. Laddle in bowls and serve.



Dumplings( Bolos da Panela)

250 grams white corn flour
2 handfuls of all purpose flour ( yes handfuls)
2 tablespoons of sugar
1 teaspoon of baking powder

liquid-- enough hot broth removed from the soup before  blending, for me this is usually about 4 laddles of broth

In a bowl mix the white corn flour, all purpose flour, sugar, salt, and baking powder, then add laddles of the hot broth, and mix, just enough to get a stiff dough ( like playdoh). Next roll the dough into balls using about 2 tablespoons of the dough.  You will add these to the soup when you add the shredded cabbage to the pot.


notes:
* you may add meats to this soup, sausage, linguica, ham hocks, soup bones. Boil them in the first step with the potatoes, linguica and sausage will cook in about the same time. Meats however will take longer, and will require a bit more liquid. Remove the meats before blending.

* I usually add in collard greens, finely shred, and I add them with the cabbage.

* if you want add pasta ( that has been cooked separately)

* Mr. G likes more beans in his soup and more texture, so I won´t puree it smooth, leaving some chunky bits, and when adding the cabbage and collards, I add a second can of beans (drained) to the pot.




**** use what ever beans you like, instead of the kidney beans