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Vegetable Soup with Dumplings

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. —Karen Mau of Jacksboro, Tennessee

10 ServingsPrep: 25 min. Cook: 40 min.

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;

2 of 2

Vegetable Soup with Dumplings (continued)

Directions (continued)

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.

Nutrition Facts: 1-1/4 cups soup with 1 dumpling equals 258 calories, 7 g fat (2 g saturated fat), 5 mg cholesterol, 826 mg sodium, 44 g carbohydrate, 5 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1 fat.