Blind Scouse

 

Ingredients
1 leek, washed well and cut into bite sized chunks
2 medium onions, peeled and cut into bite sized chunks
3 medium potatoes, peeled and cut into bite sized chunks
4 carrots, peeled and cut into bite sized chunks
2 handfuls pearl barley, soaked overnight in cold water or soaked in boiling water for an hour
1000ml vegetable stock
1 x 410g can butter beans, rinsed and drained
salt and pepper to taste

FOR THE DUMPLINGS
125g self-raising flour
50g vegetable shortening
1 tbsp onion, peeled and very finely chopped
2 tsp dried mixed herbs
salt and pepper to taste
100ml very cold water
Herb dumplings
Pickled red cabbage, or chopped pickled beetroot (optional)

Instructions
For the Scouse: Put all ingredients except the butter beans in a large saucepan and bring to the boil. Cover with a lid and simmer for 30 minutes.
Add the butter beans, return to the boil then add the dumplings (if using). Replace lid and simmer for a further 15 minutes. Serve in soup plates.
To make the dumplings: Mix all dry ingredients. Just before adding to the Scouse, mix in enough cold water to make a rather sticky dough. Drop rounded teaspoonfuls into the boiling soup and simmer til they float. Enjoy!