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Contest-Winning Vegetable Soup with Dumplings Recipe
Contest-Winning Vegetable Soup with Dumplings Recipe photo by Taste of Home

Contest-Winning Vegetable Soup with Dumplings Recipe

Read Reviews (3)
4.71 3
Publisher Photo
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
TOTAL TIME: Prep: 25 min. Cook: 40 min.
MAKES:10 servings
TOTAL TIME: Prep: 25 min. Cook: 40 min.
MAKES: 10 servings

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

Nutritional Facts

1-1/4 cups soup with 1 dumpling and 1 tablespoon cheese 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.

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

Nutritional Facts

1-1/4 cups soup with 1 dumpling and 1 tablespoon cheese 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.

Reviews for Contest-Winning Vegetable Soup with Dumplings(3)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 19, 2013

Wonderful ,hearty soup!

MY REVIEW
Reviewed Oct. 17, 2013

This soup was surprisingly easy to put together and tasted delicious. I don't think my husband even missed the meat! We will be making this one again.

MY REVIEW
Reviewed Aug. 27, 2009

This recipe is "OUTSTANDING" and delicious! Carrot dumplings were fabulous! Looking forward to making this soup recipe again and again.

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