Bean and Vegetable Stew with Semolina Dumplings
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g semolina
- 3 carrot (s)
- 1 kohlrabi
- 150 g beans, reen
- 1 leek
- 1 can corn
- 1 liter vegetable stock
- 2 egg (s)
- 1 bunch parsley
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Bring 200 ml of salted water to the boil. Stir in the semolina and let it soak for 7 minutes on a low flame.
- Clean, wash and cut the vegetables. Drain the corn.
- Bring 1 liter of vegetable stock to the boil, add the carrots, kohlrabi and beans and simmer gently for 10-15 minutes. Finally stir in the corn and heat, season the soup with salt and pepper.
- Stir the eggs one after the other into the semolina until the mixture is even. Cut off 12-15 dumplings with 2 teaspoons. Add the semolina dumplings to the soup and let it simmer for a few minutes.
- Sprinkle freshly chopped parsley over the soup before serving.
- Tip: eat whole grain rolls with your stew. How to increase the saturation level.
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