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| 1 | Not so Meaty Bean Soup rec. |
| 1/2 Tasse | all-purpose flour |
| 1/2 Tasse | cornmeal yellow |
| 1 Teelöffel | baking powder |
| 1/2 Teelöffel | salt |
| 1/3 Tasse | Soy, rice or almond milk |
| 2 Esslöffel | vegetable oil |
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Preapare soup as directed in Not-So-Meaty Bean Soup recipe, Except do not blend the cooked mixture.
Instead, using a fork, slightly mash the cooked bean mixture. Return the mixture to boiling.
Combine the ingredients for the dumplings in a medium bowl and mix with a fork until combined.
Drop mixture from a tablespoon into 6 to 8 mounts atop bubbling stew. Reduce heat. Cover and simmer for 10 to 12 minutes or until a toothpick inserted near the center of a dumpling comes out clean. Do not lift cover until dumplings have cooked for 10 minutes.
From the files of Deeanne
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