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.
Vegetable Soup with Dumplings Recipe
Vegetable Soup with Dumplings
1 ½ cups chopped onions
4 medium carrots, sliced
3 celery ribs, sliced
2 Tbsp. canola oil
3 cups vegetable broth
4 medium potatoes, peeled and sliced
4 medium tomatoes, chopped
2 garlic cloves, minced
½ tsp. salt
½ tsp. pepper
¼ cup flour
½ cup water
1 cup chopped cabbage
1 cup frozen peas
CARROT DUMPLINGS: 2 ¼ cups Reduced Fat Bisquick Mix
1 cup shredded carrots
1 Tbsp. minced fresh parsley
1 cup cold water
10 Tbsp. shredded reduced-fat cheddar cheese
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 15-25 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. 10 servings
(Recipe for Vegetable Soup with Dumplings came from tasteofhome.com)
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