Vegetable Soup with Dumplings Recipe

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 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

• 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.
• 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.
• 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.

Vegetable Soup with Dumplings published in Light & Tasty February/March 2006, p35