Chipotle Soup with Dumplings

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A sweet and spicy broth laced with smokey chipotle. Crispy and tender sauted pasta. Meaty beans. The broth is comprised of such a rich array of veg that it has a depth that makes it truly slurp worthy. I dare you to make this broth and tell me it isn't incredible.

1/2 pint white mushrooms, sliced
1 cubanelle pepper, diced
1/2 cup celery, sliced
1/2 cup carrots, chunked
2 shallots, sliced small
1 jalapeno, deseeded and diced
1 serrano, sliced into rings
1/2 a habernero, slivered
5 cloves garlic, sliced
2 chipotles and 1 tbl adobo sauce

1 tbl olive oil
1/4 cup beer
1/3 cup vodka
1/2 cup water
1 tbl spicy mustard
1 can red beans, plus the can liquid

1 handful fresh basil, chopped small
1 tsp dill
2 tsps each salt and pepper

All the veg gets sauted in the oil, salt and pepper until the mushrooms begin to darken. Add beer, mustard. Cook 3 more minutes. Add vodka, beans. Cook 5 more minutes. Add water, remaining spices. Cook until broth is dark, rich and flavorful.



For the dumplings
Make vegan pasta dough. Shape into small, lightly curved rectangles, about 1/8 inch thick. Boil in salted water for 5 minutes. Saute in hot oil on both sides until nciely browned. Stir into broth mixture.

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