Contest-Winning Vegetable Soup with Dumplings
TOTAL TIME: Prep: 25 min. Cook: 40 min.
YIELD: 10 servings.
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
Ingredients
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1-1/2 cups chopped onions
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4 medium carrots, sliced
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3 celery ribs, sliced
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2 tablespoons canola oil
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3 cups vegetable broth
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4 medium potatoes, peeled and sliced
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4 medium tomatoes, chopped
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2 garlic cloves, minced
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1/4 cup all-purpose flour
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1/2 cup water
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1 cup chopped cabbage
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1 cup frozen peas
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CARROT DUMPLINGS:
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2-1/4 cups reduced-fat biscuit/baking mix
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1 cup shredded carrots
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1 tablespoon minced fresh parsley
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1 cup cold water
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10 tablespoons shredded reduced-fat cheddar cheese
Directions
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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.
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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.
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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.
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