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Paprika dumpling and bean soup

A recipe from the Good Food collection.

Murdoch Recipe Article Lead - wide

Ingredients

  • 1 tablespoon light olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 tablespoon Hungarian paprika
  • 1 medium potato, chopped
  • 1 medium carrot, chopped
  • 200 g flat beans, cut into 2 cm lengths
  • 400 g cooked borlotti beans
  • 1 litre vegetable stock
  • 1 egg, lightly whisked
  • 1 tablespoon chickpea flour (besan)
  • 2 tablespoons plain flour
  • 2 teaspoons Hungarian paprika, extra
  • 2 tablespoons lemon juice

Method

1. Heat the oil in a large saucepan and cook the onion and garlic over medium heat until the onion is golden.

2. Stir in the paprika for 1 minute. Add the potato, carrot and flat beans and cook for 5 minutes.

3. Stir in the borlotti beans and stock. Simmer, covered, over medium heat for 15 minutes, or until tender.

4. Place the egg, flours and the extra paprika in a small bowl and mix together with a fork. Drop teaspoons of the mixture into the hot soup and simmer for 2 minutes, or until the dumplings are cooked through. Remove from the heat and stir in the lemon juice. Serve with garlic bread.

Main ingredient:
Beans
Course:
Dinner
Occasion:
Midweek dinner, Family meals

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