Pulled dumplings in a bacon and bean soup

Ingredients for 5 servings:

• 200 g flour
• 2 eggs
• some water
• 3 pinches of salt
• 200 g bacon
• 4 m.-sized onion(s)
• 700 g beans, green
• 7 m.-sized potatoes, mainly waxy
• 4 cloves garlic
• 2 liters of meat broth
• 2 tbsp, leveled cream cheese
• 2 tsp savory
• 5 slices of processed cheese

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Stew with pulled dumplings, potatoes, bacon, onions, garlic and beans

First, combine the eggs, flour, and salt to form a dough. If the dough is too hard, add a little water to soften it. The consistency of the dough is just right; when it just starts to stick to your fingers, it’s also ideal for pulling into the soup later. Now place it in a bowl, covered, and take it out again later to pull into the soup. The bacon, cut into small cubes, is then browned over high heat. Add the roughly chopped onions and fry briefly. Then deglaze the soup with the stock. Add the beans, savory, and the peeled and diced potatoes. Immediately afterwards, the dumplings are pulled into the soup and cooked. Cook the beans and potatoes until tender. Now remove 1/4 of the potatoes and beans and place them in a measuring jug with the roughly chopped garlic. Add the cream cheese and processed cheese and puree with an immersion blender. Make sure that no dumplings are removed for puréeing. We then return the pureed mixture to the soup. Finally, season the soup with spices and bring it to a boil.