A tasty soup for those wintry days 

Ham Green Bean Dumpling Soup  

From the Kitchen of: Adam Stegman – Farmer/Rancher from Offerle, Kansas

Servings: 10 

Total Time: 1 hour and 20 minutes 

Ingredients: 

Soup: 

3 medium sized Yukon Gold potatoes, peeled and cut into bite-sized pieces 

3 cans of French-style green beans, juice included 

1 medium sized onion, diced 

32 oz. chicken broth 

4 Tbsp flour 

2 to 3 Tbsp butter 

1 quart half-and-half 

Salt and pepper to taste 

3 cups of cooked ham, cut into bite-size pieces 

Dumplings: 

1 1/2 cups all-purpose flour 

1 tsp salt 

3 eggs, well beaten 

Instructions:  

Peel and cut the potatoes. Put potatoes in a 5-quart kettle or stock pot and cover with water, bring to a boil, then simmer and cook until just tender. This will take about 20 minutes or so. Meanwhile, in a skillet, over medium heat, add butter to the onions. Cook until onions are translucent and tender. Add 1 teaspoon salt and a little pepper to the onions while they cook. Do not overcook or fry them hard. When they are done, add the four tablespoons of flour, and stir quickly to make a roux. Remove from heat and set aside. When the potatoes are done cooking, do not drain them; add the green beans. Then, add the roux and stir. Add the half-and-half, broth and ham. Bring to a slow simmer. 

Dumplings: In a mixing bowl, mix the beaten eggs with the flour and salt. Mix until you have a stiff pasta-like dough. Then bring your soup to a light boil, drop the dough by one-half teaspoonful at a time into the boiling soup. The dumplings will be done when they float to the top. Continue doing this until all dumplings are added.