SOUL FOOD SOUP
This is perfect for a cosy night in, when you can't really be bothered to spend hours in the kitchen but want still want a wholesome meal. It's so quick to prep and keeps you full for ages. Serve on its own or with some crusty bread.
1 tin butterbeans
2 corn on cob
3 sprigs of thyme
1 chunk of yam
1 scotch bonnet
2 cups flour
italian herbs seasoning
Chop up all the carrots, yam, and corn cobs into bite size pieces and place into a large pot. Once kettle has boiled add the water to the pot and fill to just below the top of pot, leave on high heat for a couple of minutes.
Add seasonings to taste, add sprigs of thyme & whole scotch bonnet. Cover and simmer
while soup is simmering, place the flour in a bowl. Add a teasoon of salt, and gradually add water while mixing with a wooden spoon to form a soft dough that you can knead with your hands. Add more flour if its too wet.
Knead for at least a minute, or until all the holes and bumps are out. rip off small chunks and roll in palm of your hands to create 'spinners' - add as many as desired to soup.
Add whole tin of butterbeans to soup
Add more seasoning if needed
Cover and leave to simmer for at least half an hour, or until soup has thickened and all veg and dumplins are cooked through.