Vegetable Soup with Corn Dumplings |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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If you plan to serve only a portion of this soup, refrigerate part of the dumpling batter for up to 24 hours to make fresh dumplings for the reheated soup. Ingredients:
1 tablespoon olive oil |
4 cups finely chopped onion |
1/8 teaspoon ground cloves |
4 garlic cloves, minced |
2 bay leaves |
3 cups water |
3 (14 1/2-ounce) cans vegetable broth |
1 (14 1/2-ounce) can diced tomatoes, undrained |
1 1/2 cups (1/4-inch) diced peeled sweet potato |
1 (15-ounce) can navy beans, rinsed and drained |
2 cups frozen whole-kernel corn, thawed |
2 cups sliced zucchini (about 1 medium) |
1/4 cup chopped fresh parsley |
1/8 teaspoon ground red pepper |
3/4 cup all-purpose flour |
1 tablespoon cornmeal |
1 1/2 teaspoons baking powder |
1 teaspoon sugar |
1/2 teaspoon salt |
1 tablespoon butter |
1/2 cup fat-free milk |
1/3 cup frozen whole-kernel corn, thawed |
Directions:
1. To prepare soup, heat oil in a large Dutch oven over medium heat. Add onion, cloves, garlic, and bay leaves; cook 10 minutes. Add water, broth, and tomatoes; bring to a boil. Add sweet potato and beans; cook for 10 minutes. Stir in corn, zucchini, parsley, and red pepper; bring to a boil. Reduce heat, and simmer 5 minutes. Discard bay leaves.
2. To prepare dumplings, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add milk and corn; stir just until moist.
3. Bring soup to a boil. Drop dumpling dough by rounded tablespoonfuls into the vegetable mixture to form 8 dumplings. Cover, reduce heat, and cook over medium-low heat 10 minutes or until dumplings are done (do not boil).
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