Heat a large skillet or pot over medium heat.
Add the oil. This recipe uses less oil to sauté the seasoning. Therefore, to prevent the seasoning from burning during the sautéing process, keep ½ cup of water on hand and add 1 tbsp of water, at a time, to areas where you see the seasoning may stick.
And add onions and ¼ tsp of salt, and gently stir for 2 minutes.
Add the peppers and stir for 2 minutes.
Add garlic and stir for 1 minute.
Add tomato paste, soy sauce and tomato, and stir into mixture then add the remainder of seasoning - oregano, parsley, scallions, culantro, thyme and pimento berries.
Add ¼ cup of water, stir, cover pot and let simmer for 10 minutes. You may need to add a bit of water after 5 minutes to prevent sticking.
Add cooked beans and 2 cups water mixture that includes the liquid from the cooked beans, or water only. Cover and let simmer for 30 minutes. Check for water level in 20 minutes and stir the pot.
Making the dumplings: Mix all the dry ingredients, then add the water a little at a time. Knead for 5 minutes into a soft dough, then let rest for 10 minutes, or until you are almost ready to add to the beans.
Add the rest of the pumpkin, carrots and dumplings 5 minutes.
Separate the dumpling dough into small balls, or small long pieces. Add the dumplings to the soup and cook for 10 minutes.