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

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4.5 3 7
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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. —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


  • 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
  • 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 each: 258 calories, 7g fat (2g saturated fat), 5mg cholesterol, 826mg sodium, 44g carbohydrate (10g sugars, 5g fiber), 8g protein Diabetic Exchanges: 2 starch, 2 vegetable, 1 fat.


  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

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sherry arvin 84775
Reviewed Nov. 19, 2013

"Wonderful ,hearty soup!"

shecooksalot 84708
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."

tennisball 150339
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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