• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Olives for Dinner

Recipes for the Ethical Vegan

  • About
    • Photography
    • Privacy Policy
  • Interviews
    • Why I Cook
  • RECIPES
    • Appetizers
    • Breakfast and Brunch
    • Dessert
    • Entrees
    • Reviews
    • Vegetable Sides
  • Work with Us
You are here: Home / Entrees / White Bean and Mushroom Soup with Dill-Pepper Dumplings

October 17, 2012

White Bean and Mushroom Soup with Dill-Pepper Dumplings

Jump to Recipe·Print Recipe
White Bean and Mushroom Soup with Dill-Pepper Dumplings

The other day, I was craving soup and dumplings, but didn’t want to use tofu or some kind of faux chicken product as the protein. So I dug through my pantry and landed upon some cannellini beans that I decided would probably taste good in the soup and added in some leftover mushrooms from my refrigerator. These two things ended up tasting really good together, and were perfectly complimented by dill and fresh thyme. To make the dumplings, I used Bisquick (I love Bisquick) and added fresh dill and cracked black pepper. These dumplings were light and fluffy and melted into the soup, creating a dish that’s warm and cozy and perfect to tuck into at the end of a chilly day.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
White Bean and Mushroom Soup with Dill-Pepper Dumplings

WHITE BEAN AND MUSHROOM SOUP WITH DILL-PEPPER DUMPLINGS


  • Author: olivesfordinner.com
  • Yield: 2 servings 1x
Print Recipe
Pin Recipe
Scale

Ingredients

  • 4 TB olive oil
  • 1/3 cup all-purpose flour
  • large onion, chopped
  • 1/2 tsp salt
  • 5–6 cloves or garlic, minced
  • 1 TB fresh thyme, minced
  • 1 TB dill, dried
  • 1 TB mirin or broth
  • 5–6 baby bella (crimini) mushrooms, sliced and chopped
  • 1 can of cannellini beans (15 oz.), rinsed
  • 1–2 TB Earth Balance, optional
  • 5 cups homemade stock (use onion and mushroom to make stock if you can) or Imagine brand No-Chicken broth
  • 2/3 cup unsweetened almond or soy milk
  • 2–3 TB fresh dill, chopped
  • several dashes of fresh cracked pepper
  • 2 cups Bisquick
  • mellow miso, to serve

Instructions

  1. Heat the olive oil in a dutch oven over medium heat. Add in the flour and stir to combine. Add in the onion and stir to coat. Sprinkle with salt and allow to simmer for 4-5 minutes, stirring occasionally, lowering the heat a bit if the flour starts to brown.
  2. Sprinkle the onions with the garlic and mushrooms and saute for 4-5 minutes, then add in the fresh thyme and dried dill and stir to combine. Turn the heat up to medium high. Once it starts to sizzle, deglaze the pan with the mirin or broth and lower the heat back down to medium. Add in the beans and add a little Earth Balance if the mixture is dry. Add in the stock and allow to come to a small boil. Dial the heat back down to medium low and simmer for about 15 minutes, stirring occasionally.
  3. While the soup is simmering, make your dumpling batter. Combine the unsweetened almond or soy milk with the chopped dill and cracked pepper in a measuring cup. In another small bowl, measure out the dry Bisquick. Slowly pour the liquid into the Bisquick, stirring gently until combined. Do not overstir or the dumplings will be tough.
  4. Drop tablespoon-sized spoonfuls of the Bisquick batter into the soup. Cover and  allow to simmer for about 15 minutes to allow the dumplings to rise and soften.
  5. The dumplings taste best fresh, so if you want to make a smaller batch, just transfer some of the broth to another bowl and refrigerate until ready to use and reduce the amount of Bisquick batter accordingly.
  6. Before serving, remove about a cup of the hot broth and add 1-2 TB of mellow miso. Stir until dissolved, and add in back into the pot. Then ladle the soup into bowls and top with the dumplings. Serve immediately.

If you made this recipe ...

Please leave your feedback in the comments below, it really helps ... thank you!

White Bean and Mushroom Soup with Dill-Pepper Dumplings

Filed Under: Entrees, Pasta and Bread, Plant-Based Dinners, Soup Tagged With: chickpea, Chinatown finds, garlic, lentils, onions, stock, vegan mofo, veganized classics

Reader Interactions

Comments

  1. VeggieAmanda says

    October 17, 2012 at 1:56 am

    I just love dumplings, I think it has been about 18 years since I've had one (before I was veg). I might have to give these a try!

    Reply
  2. Angry Asian says

    October 17, 2012 at 1:18 pm

    i'm sitting in my office right now, freezing and nursing a cup of really hot coffee when all i want to do is tuck into this bowl of soup. unfortunately we don't keep canned beans in the house, but we do have dry cannellini beans on the ready to use. i especially love the addition of the dill dumplings.

    Reply
  3. Caitlin says

    October 17, 2012 at 2:05 pm

    what a deliciously hearty meal! i actually think i've never have dumplings in soup before. they look tremendous!

    Reply
  4. Sal says

    October 17, 2012 at 3:33 pm

    This looks fab, I had dumplings last night, never would have thought to try it in soup!

    Reply
  5. willworkforkale says

    October 17, 2012 at 8:51 pm

    This looks delish! I love dumplings. You said it calls for 5-6 large portobello mushrooms, right? Do you mean the kind that are about 4 inches across? Just wanted to double-check because that seemed like a lot of shrooms. Thanks!

    Reply
    • erinwyso says

      October 17, 2012 at 10:10 pm

      thanks! Sorry about that — I meant baby bella (crimini) mushrooms — I've updated the recipe … I hope you enjoy the recipe!

      Reply
  6. LittleMonsterx14 says

    October 17, 2012 at 9:13 pm

    wow!

    Reply
  7. Fanny says

    October 18, 2012 at 9:30 am

    Wow, that looks amazing.

    Reply
  8. Maggie Muggins says

    October 18, 2012 at 10:48 pm

    That sounds like a lovely combination of flavors. I haven't had dumplings in eons, those bisquick ones look absolutely fabulous in your soup!

    Reply
  9. urban vegan says

    October 21, 2012 at 2:01 pm

    I love dumplings in soup, esp. unconventional ones!

    Reply
  10. vegan.in.brighton says

    October 21, 2012 at 2:06 pm

    I wish we had bisquick here! I'd make dumplings all the time!

    Reply
    • erinwyso says

      October 23, 2012 at 10:40 am

      Thanks jojo! I think you can get the same result with mixing AP flour and baking soda — although bisquick is more convenient anda little more tasty, IMO.

      Reply
  11. Liz says

    April 27, 2013 at 4:01 am

    I just came across your website this week (love it!!!) and I made this recipe tonight for dinner. It was fantastic!! I didn't use Bisquick but instead made the dumplings from flour, water, baking powder and salt. Both hubby and son loved it, and so did I. I will be making this over and over again. Thanks for posting!!!

    Reply
    • erinwyso says

      April 27, 2013 at 11:54 am

      So glad you enjoyed Liz!

      Reply

Leave a Reply to Sal Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Meet Erin

Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest

Become a Plant-Based Pro at Rouxbe Cooking School!

rouxbe

Stay Updated

Don’t Miss These!

Vegan Crab Cakes with Sriracha-Vegenaise Dressing

Vegan Crab Cakes with Sriracha-Vegenaise Dressing

Easy Overnight Crockpot Oatmeal

Easy Overnight Crockpot Oatmeal

Purple Cauliflower Crust Pizza with Garlic Oil

Purple Cauliflower Crust Pizza with Garlic Oil

vegan falafel

Falafel with Vegenaise Tahini

Footer

Hi There!

Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

More Favorites

Caramelized Vegan Scallops in Pasta with a Minted Pea Puree
Veganissimo A to Z: A Comprehensive Guide to Identifying and Avoiding Ingredients of Animal Origin in Everyday Products
Healthy Happy Vegan Kitchen, by Kathy Patalsky

stay connected

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS

Copyright© 2021 · Brunch Pro Theme by Shay Bocks