Cream of onion, bean and sweet potato soup with Rivels

This is based off a Menonite recipe I found in an old book.  It's quite good.

3 or 4 medium onions, coarsely chopped
4 medium sweet potatoes, peeled and coarsely chopped
3 c. pinto beans, dry
2 c. ham, chicken or turkey
32 oz chicken or beef stock
2 c. water

Cream base:
3 tbsp butter
3 tbsp flour
1 c. sour cream
1 1/2 c. milk
1/2 tsp black pepper
1 tsp salt
1/2 tsp garlic powder
1/2 tsp oregano

Rivels:
1 egg
flour
2 pinches salt
1/4 tsp paprika
1/4 tsp cayenne pepper

Start early in the day by pouring boiling water over the beans in a large bowl and let them soak for 4-5 hours. 
Make the rivels.  Put an egg into a stand mixer bowl and put the mixer on medium while gradually adding flour.  Add the seasonings, and add flour until the rivels are small dry lumps.  This mass of loose dough should be dry and you can easily crumble with your fingers.

After soak, prepare the onions and potatoes, add the stock and water to a large soup pot.  Add the beans and cook on med-high for 30 minutes.  Check the beans for tenderness.  Turn heat down and let to low and add the potatoes, onions and meat.

Meanwhile prepare the cream base.  Start with butter and flour in a saucepan and make a roux, adding the sour cream, seasonings and blending it smooth.  Gradually add the milk afterward.  Once it's thick and creamy, add it to the soup and blend it.  Add the rivels to the soup.  Add salt to taste.

Cook on low until the potatoes are tender.