• Wash, peel, chop, slice - prepare all the vegetables.
• Heat oil (2 tablespoons) in a large pot, add onion( 1 large onion diced)+ and saute for several minutes until translucent. Add chopped carrots ( 2 cups chopped) and celery ( 2 celery stalks finely chopped). Cook for about 5 minutes. Stirring frequently.
• Add all of the green beans (2lbs, washed, ends trimmed, cut into 1 inch pieces), stir, season with salt and pepper. Cook for 2 minutes.
• Pour in 2 cups chicken stock. Bring the liquid to boil, and then reduce to simmer. Cook until beans and carrots are almost tender.
• Add potatoes, and remaining 3 cups chicken stock. Stir well. Taste and season with salt and pepper if needed.

Soup Roux

• Prepare soup roux: heat olive oil (1 tablespoon) in a small saucepan, add flour (1 tablespoon), stir, and cook for about 2 minutes, stirring constantly. Remove from the heat, dust the paprika (1/2 teaspoon) on top, and stir. Gradually add water (2 cups) and stir well until smooth. Heat the soup roux to boil.
• Pour the soup roux into the soup, stir well. Use a fine mesh sieve if your soup roux has lumps. Bring soup to boil then reduce to simmer and cook until potatoes and rest of the vegetables are tender.
• Stir in marjoram. Rub dry herb between palms of your hands over the pot with soup. Remove pot from the heat.
• Cool before storing in the airtight container in the fridge. Store in the fridge for up to 3 days.

Dumplings

• To make the dumplings: in a bowl combine all the ingredients, if the mixture is too dry add little bit of milk. Mixture should be thick. You're looking for dense but not rock hard consistency.
• Bring water seasoned with salt to a boil, and reduce to a simmer. Use a spoon and throw spoonfuls of dumpling batter into the simmering water. Cook for 2 minutes, just until they start floating on the top. Drain the dumplings. Enjoy dumplings with the soup. Dumplings can be stored in the fridge for two days.