1 1/2 cups pinto beans
3 quarts (12 cups) water
1 small ham bone or 1/2 lb. cubed leftover ham
1 large sweet potato or 1 lb baby carrots, chopped
1 to 2 large onions, chopped
4 cloves garlic, minced
salt and pepper, to taste
1 egg
3/4 cup water
1/2 cup all-purpose flour

Put beans and 3 quarts water in a pan. Bring to boiling; boil 2 minutes. Cover and let stand 1 hour. Add ham bone if using. Cover and cook beans until soft, about 2 hours. Add cubed ham and sweet potato or carrots, onion, garlic, and salt. Cook for another 30 minutes or so.

Mix egg and 3/4 cup water. Add enough flour to make a soft dough. Drop dough from a tablespoon onto bean mixture. Cover tightly and cook for about 15 minutes more or until dumplings are cooked through.

Variations: May also be served over boiled noodles instead of with dumplings. You can make this same soup using dried split peas instead of pinto beans.

Submitted by: Belle