Bean And Dumpling Soup Recipe

• 2 c. dry navy beans or possibly great northern beans
• 2 quart water
• 2 tsp chopped garlic to taste
• 1 lrg onion sliced
• 1 x leek sliced thickly
• 1 Tbsp. caraway seed crushed in a mortar
• 1 lrg bell pepper sliced
• 2 x Hungarian peppers or possibly mild warm pepper minced*see note
• 4 stalk celery cut into bite size
• 1 Tbsp. corn or possibly peanut oil
• 1 c. biscuit mix
• 2 x egg
• 1/4 c. milk">soymilk or possibly low fat lowfat milk desired moistened to 1/3 c.

1. SOUP: Soak the beans overnight in water to cover.
2. Add in the beans., 2 qts water, garlic, onion, leek and caraway to your pressure cooker.
3. Bring to pressure, then then lower heat to medium- low.
4. Cook for to min under pressure.
5. Let the pressure drop naturally.
6. Remove the lid and add in the remaining soup ingredients
7. DUMPLINGS: Mix together all the dumpling ingredients.
8. Drop the mix by the tablespoonful into the soup.
9. Bring the soup back to a boil.
10. Cook, uncovered, till the dumplings are cooked and the vegetables are tender about15 min.
11. NOTES : Instead of Hungarian pepper, you may use 1 poblano pepper or possibly 1/4 tsp.
12. warm paprika.

navy beans, water, garlic, onion, thickly, bell pepper, peppers, celery, corn, biscuit mix, egg, milksoymilk

Taken from cookeatshare.com/recipes/bean-and-dumpling-soup-80870 (may not work)