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    You are in: Home / Recipes / White Bean and Dumpling Stew Recipe
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    White Bean and Dumpling Stew

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    1 hrs

    0 mins

    Chef #802096's Note:

    Hearty stew, perfect for a chilly day with a nice loaf of bread.

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    Units: US | Metric


    1. 1
      Dice onion, carrots, celery (including leafy parts) and potatoes, add to stock pot with olive oil and saute over medium heat until onions are translucent. Add corn, beans, vegetable stock, and a dash of salt and pepper. Add 1 tbsp flour, bring soup to a boil for one minute then reduce heat to simmer. With an immersion blender, do a few short bursts. Do not blend until smooth. Alternatively, scoop two cups of soup into a blender or food processor, and blend till smooth, return to pot. In a separate bowl beat 2 eggs, add 1/2 cup flour and stir. Add 1 tbsp water and stir till smooth. Bring soup to a boil and drop batter in by a teaspoon. Dumplings will cook quickly.

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    Nutritional Facts for White Bean and Dumpling Stew

    Serving Size: 1 (359 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 454.1
    Calories from Fat 66
    Total Fat 7.3 g
    Saturated Fat 1.4 g
    Cholesterol 62.0 mg
    Sodium 108.0 mg
    Total Carbohydrate 81.6 g
    Dietary Fiber 12.4 g
    Sugars 7.0 g
    Protein 18.4 g

    The following items or measurements are not included:

    vegetable stock

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