Sourdough Ham and Bean Dumpling Soup Recipe

Yield: cups

Prep Time: 15

Cook Time: 30

Total Time: 45

Sourdough Ham & Bean Dumpling Soup is hearty, smoky, and comforting. A cozy way to use leftover ham and fill your kitchen with homemade

5 from 1 vote

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In a Dutch oven or large stockpot, melt the butter over medium heat. Add the celery, onion and carrots and cook until almost tender, about 5-7 minutes. Add garlic and continue to cook for 1 minute or until fragrant.
160 grams onion, diced, 160 grams carrots sliced in 1/4 inch pieces, 4 cloves garlic, 57 grams unsalted butter
Add the broth and bay leaves and bring to a low boil. Reduce the heat to low and stir in the ham and beans. Season with salt and pepper, to taste and the dried parsley.
1814 grams chicken broth, 2 bay leaves, 600 grams cubed ham, 900 grams Great Northern Beans, salt & pepper to taste, 1 gram dried parsley

In a large bowl, add the flour, baking powder and salt. Whisk until combined.
140 grams all-purpose flour, 8 grams baking powder, 5 grams salt
Add the cold, cubed butter. Using your clean fingers, press the butter into the flour until it forms into crumbly, pea-sized pieces. Create a well in the center of the flour mixture.
42 grams unsalted butter, cold and cubed
In a liquid measuring cup, add the sourdough discard and milk. Whisk until smooth, then pour into the flour mixture. Stir with a spatula until the flour mixture is just combined. Careful not to over mix.
To Long-Ferment: You can use active starter, just be sure to add the same amount in grams. To long-ferment, cover the dumpling batter and store in the fridge overnight.
120 grams sourdough discard, 120 grams milk
Drop small spoonfuls, about 15g ( ½ Tablespoon) of the dough into the simmering soup. This scooper works perfectly! Continue to spread the batter evenly throughout the entire pot. This will create about 25 dumplings. Cover and allow the dumplings to cook for 15 minutes without removing the lid. No peeking!
Remove the bay leaves and ladle the soup into bowls. Sprinkle chopped parsley on top, if desired. Serve hot and enjoy!

Chicken broth – Creates a rich, savory foundation for the soup. Bone or vegetable broth works too. If you add a ham hock/bone to the soup while it simmers, then you can replace half of the broth with water.
Ham – Leftover holiday ham, thick-cut deli ham, or ham steaks give the soup its hearty flavor. Adding a ham bone is optional but will deepen the broth.
Great Northern beans – Can be used canned or soaked overnight if using dried beans. Rinse and drain before adding to the soup. You can substitute Great Northern beans for cannellini, navy, or white beans.
Bay leaves – Simmer with the soup to infuse flavor, then remove before serving.
Fresh parsley – Sprinkled on top at the end to brighten the soup and add color.

Sourdough Dumplings

Flour – I use all-purpose flour. It provides the structure that makes dumplings soft and tender.
Cold butter – Pressed into the flour to create crumbly pieces that give the dumplings richness and tenderness.
Sourdough discard – Combined with milk to make a smooth batter, adding a subtle tang. Active starter can be used in equal weight.
Milk – Combines with the sourdough discard to bind the dough and create a soft texture.

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