This soup has no meat so I substituted with bean for protein. Soup is basically all vegetable except the dumplings (pillars) that is added. The soup can also be made without dumplings, if you are going more vegan. I use this soup without the dumplings when I am on a fast.
Recipe
Serve about 6-8 people
2 cups kidney beans
1 1/2 cups cubed carrot or baby carrot
1 1/2 cups pumpkin cut up
1 1/2 cups banana squash sliced
1 cup zucchini sliced
1 tsp all purpose seasoning
1 tsp garlic powder or 4 pieces of garlic chopped
1/2 tsp salt
1/2 tsp of dried thyme
2 stalks escallion
1/2 lb flour (for duplings)
1 tbsp butter
2 quarts of water
Preparation
(1) Wash kidney beans, then soap in 2 1/2- 3 quarts of water for an hour (some beans takes longer to cook)
(2 Place pot with beans on fire and cooked until solid soft
(3) When bean is cooked but not soft add pumpkin and carrot, salt, all purpose seasoning, garlic and stir in
(4) Mix flour with a little water in a solid dough and separate into little pieces like above
(5) Roll pieces in the palm of hand until it’s about 3 inches long like above (they are called spinners dumplings)
(6) Add spinners to pot
(7) Let dumplings cook then add zucchini, squash, thyme, escallion and butter
(7) Let soup simmers, stirring occasionally that nothing sticks to pot
(8) Taste if soup is to your satisfaction and then turn off stove
Note: By the time soup is cooked beans should be softened and become part of the liquid