2 finely chopped onions or sliced leeks 1 tablespoon sugar
2 medium carrots, pealed and cut 10 - 12 cups water
1 lb soup meat
For Dumplings:
1 cup flour (I use self-raising flour) 1 dessertspoon butter
Method:
Soak beans overnight. Next morning strain and boil for about 20 minutes. Strain once more and put back in sufficient water to boil till tender. Remove from stove - put beans, carrots and turnips through mincing machine (or blender). Add this mixture to soup meat, to which 10 -12 cups of water have been added. Bring to boil; add skinned, chopped tomatoes, chopped onions or leeks. Let simmer for at least 2 hours. More water may be added in the course of boiling. Add chopped parsley and sugar, salt and pepper.
About 15 minutes before serving, prepare dumplings in the following way: Rub butter into flour, mix with a little boiling soup to a stiff paste. Drop from a teaspoon into boiling soup. Boil again for about15 minutes. Serve.
