BEAN AND DUMPLING SOUP

FOR THE SOUP:
2 cups dry navy beans or great northern beans
2 quarts water
2 teaspoons minced garlic, to taste
1 large onion, sliced
1 leek, sliced thickly
1 tablespoon caraway seed, crushed in a mortar
1 large bell pepper, sliced
2 Hungarian peppers or mild hot pepper, chopped*see note
4 stalks celery, cut into bite size
1 tablespoon corn or peanut oil
FOR THE DUMPLINGS:
1 cup biscuit mix
2 eggs
1/4 to 1/3 cup soymilk or low fat milk, desired moistened

TO MAKE THE SOUP:
Soak the beans overnight in water to cover.

Add the beans., 2 quarts water, garlic, onion, leek and caraway to your pressure cooker. Bring to pressure, then lower heat to medium- low. Cook for to minutes under pressure. Let the pressure drop naturally.

Remove the lid and add the remaining soup ingredients.

TO MAKE THE DUMPLINGS:
Mix together all the dumpling ingredients. Drop the mixture by the tablespoonful into the soup.

Bring the soup back to a boil. Cook, uncovered, until the dumplings are cooked and the vegetables are tender about 15 minutes.

Servings: 8
From: Vegetarian Times magazine
Source: Walla Walla Sweet Onions