Bean stew with potatoes, peppers and dumplings

Ingredients for 5 servings:

• 1 bell pepper(s), red
• 4 m.-sized potatoes, mainly waxy
• 500 g beans, green, frozen
• 100 g bacon cubes
• 20 ml soy sauce, dark
• 2 liters of water
• 2 eggs
• 50 ml milk
• 100 g flour
• 2 tsp garlic powder
• 1 tsp basil, shredded
• some salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Fry the bacon cubes in a pot without oil over high heat until nicely browned. Then deglaze with the soy sauce and let it reduce. Wash the bell peppers and cut into small pieces. Peel and dice the potatoes. For the dumplings, whisk the eggs and milk until well blended. Add the garlic powder, basil, salt, and flour and mix well. You want a thick batter. Add more milk or flour if necessary to achieve the desired consistency. Pour the water into the pot and add the potatoes and beans. Add the frozen beans and bring to a boil over high heat. Add the bell peppers and cook over medium heat until the beans and potatoes are tender enough. Using a tablespoon, add the batter in portions to the almost-cooked soup. Bring to a boil again briefly until the batter lumps rise to the surface. Tip: Using fresh beans reduces the cooking time, so add them a few minutes after the potatoes. They also taste delicious reheated the next day.