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.

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)