Vegetable Soup with Dumplings |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Not only is this hearty soup my family's favorite meatless recipe, but it's a complete meal-in-one. It's loaded with vegetables, and the fluffy carrot dumplings are a great change of pace at dinnertime. âKaren Mau of Jacksboro, Tennessee Ingredients:
1-1/2 cups chopped onions |
4 medium carrots, sliced |
3 celery ribs, sliced |
2 tablespoons canola oil |
3 cups vegetable broth |
4 medium potatoes, peeled and sliced |
4 medium tomatoes, chopped |
2 garlic cloves, minced |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 cup king arthur unbleached all-purpose flour |
1/2 cup water |
1 cup chopped cabbage |
1 cup frozen peas |
carrot dumplings: |
2-1/4 cups reduced-fat biscuit/baking mix |
1 cup shredded carrots |
1 tablespoon minced fresh parsley |
1 cup cold water |
10 tablespoons shredded reduced-fat cheddar cheese |
Directions:
1. In a Dutch oven, cook the onions, carrots and celery in oil for 6-8 minutes or until crisp-tender. Stir in the broth, potatoes, tomatoes, garlic, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
2. In a small bowl, combine flour and water until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cabbage and peas.
3. For dumplings, in a small bowl, combine baking mix, carrots and parsley. Stir in water until moistened. Drop in 10 mounds onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Garnish with cheese. Yield: 10 servings.
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