CONTEST-WINNING 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. -Karen Mau of Jacksboro, Tennessee
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 10 servings.
Number Of Ingredients 20
Steps:
- 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. , 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.
Nutrition Facts :
VEGETABLE DUMPLING SOUP RECIPE BY TASTY
Here's what you need: flour, baking powder, salt, olive oil, warm water, onion, carrots, garlic, dried dill, dried sage, dried thyme, pepper, potato, vegetable broth, bay leaf, fresh parsley
Provided by Rachel Gaewski
Categories Lunch
Time 30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a small mixing bowl, combine flour, baking powder, and salt with a spatula. Form a well in the middle of the dry mixture and add 2 tablespoons olive oil and warm water. Mix until dough forms in to a sticky ball. Cover with a dish towel and set aside.
- In large pot or Dutch oven, add the olive oil over medium heat. Once the oil begins to shimmer, add the onion and carrot and cook for about 4-5 minutes, or until the onions are semi-translucent.
- Add in the garlic, dill, sage, thyme, and pepper, and cook for 2-3 more minutes until herbs are fragrant.
- Stir in potatoes, vegetable broth, and bay leaves, and bring to a boil. 5. Reduce heat to medium-high and simmer about 8 minutes or until potatoes are about 75 percent cooked through.
- Carefully drop in dollops of the dumpling dough, about 1 inch (2-cm) in diameter.
- Let dumplings simmer for about 10 minutes, or until chewy and cooked through.
- To serve, garnish with lots of fresh parsley.
- Enjoy!
Nutrition Facts : Calories 1034 calories, Carbohydrate 84 grams, Fat 70 grams, Fiber 3 grams, Protein 4 grams, Sugar 17 grams
VEGETABLE AND DUMPLING SOUP
Provided by Rachael Ray : Food Network
Time 1h40m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat a large Dutch oven over medium high heat with olive oil, 4 turns of the pan. Quarter and core the fennel, then chop into a small dice and add to the pot. Chop the vegetables and keep adding to the pot as you work to keep your cutting board clear - add the diced celery, chopped parsnips, carrots, potatoes, onions, garlic, and season liberally with salt and pepper, add in bay leaves and thyme. Sweat the vegetables 8 to 10 minutes covered, stirring fairly frequently, then add wine and deglaze the pot Stir in the stock plus 2 cups water and bring to a boil. Heat the butter in a small skillet over medium heat to melt, then whisk in the flour 1 minute. Scrape the roux into the soup. Simmer the soup a few minutes to combine the flavors then cool and cover for a make-ahead meal.
- Bring the soup to a boil over medium to medium-high heat, stirring occasionally. Stir together the biscuit mix with water and parsley according to package directions. When the soup comes to a boil add in the peas, dill and reserved fennel fronds. Using 2 spoons drop the biscuit mix into a pot shaping small egg-shaped dumplings as you go. Cover and simmer over medium-low heat for 10 minutes. Turn off the heat and serve the hearty, thick soup in shallow bowls.
VEGETABLE SOUP WITH CORNMEAL DUMPLINGS
An easy and healthy vegetarian soup/main dish from the magazine, "Better Homes and Gardens". This is to be made in a crock-pot (slow cooker). I haven't tried it yet, but I think the corn dumblings would add a nice extra "something".
Provided by blucoat
Categories Stew
Time 5h25m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- In a 3-1/2- or 4-quart slow cooker, combine squash, mushrooms, undrained tomatoes, Great Northern beans, the water, garlic, Italian seasoning, and pepper.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
- For dumplings: In a medium bowl, stir together flour, cornmeal, Parmesan cheese, parsley, baking powder, and salt. In a small bowl, whisk together egg, milk, and oil. Add to the flour mixture; stir with a fork just until combined.
- If using low-heat setting, turn to high-heat setting. Stir frozen green beans into stew. Drop the dumpling dough into six mounds on top of the stew. Sprinkle with paprika. Cover and cook for 50 minutes more. (Do not lift lid while dumplings are cooking.).
Nutrition Facts : Calories 287.4, Fat 7.1, SaturatedFat 1.4, Cholesterol 33.2, Sodium 217.3, Carbohydrate 47, Fiber 8.7, Sugar 6.9, Protein 12.2
LENTIL AND VEGETABLE SOUP WITH DUMPLINGS
Make and share this Lentil and Vegetable Soup With Dumplings recipe from Food.com.
Provided by Orions Wife
Categories Lentil
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Begin by making the soup. Rinse the lentils under running water. Then place them in a large pot and cover them with the 8 cups water. Bring to a boil and allow to simmer over medium heat for about 20 minutes. The lentils will be almost tender. Add the vegetables, bouillon or salt, garlic and black pepper Stir gently and allow the mixture to simmer for 20 minutes more. The vegetables and lentils wll both be tender. Taste and add salt if necessary.
- Now look over the amount of liquid in the pot. Add enough extra water so that all of the solids are well covered with liquid. They don't need to be swimming over their heads, but they should be wading up to their waists. Bring the mixture to a slow lazy simmer, not a boil. If the soup boils, it will cause the dumplings to disintegrate instead of cooking up into fluffy, glimmering jewels.
- While the soup is simmering, prepare your dumplings. Get out a big bowl. In it combine the oil, egg and milk until they are well blended. Add the flour, baking powder, salt and sugar. Mix it up to a stiff batter, like for drop biscuits. Set it aside until you need it.
- When the soup is simmering slowly, it is time to drop in the dumplings. Take small rounded scoops of the dough with a teaspoon and drop them into the simmering broth, on top of the vegetables. Keep dropping the dough blobs until you have scraped the bowl clean. Now cover the pot and let it simmer for 20 minutes. Do not peek. Let the dumplings simmer covered for the full 20 minutes. The thing about dumplings is that they cook partly from the soup and partly from the steam. The steam is what makes them fluffy, and the broth is what cooks them through. If you peek while the dumplings are cooking, they will turn into lumpy, doughy rocks. When the time is up, serve the soup and dumplings as soon as possible. The soup will be thickened and the dumplings will be light and fluffy.
Nutrition Facts : Calories 539.5, Fat 10.8, SaturatedFat 2.3, Cholesterol 57.5, Sodium 1152.1, Carbohydrate 86.2, Fiber 22.4, Sugar 7.7, Protein 24.7
VEGGIE STEW WITH CORNBREAD DUMPLINGS
No, I don't only use my crock pot, but it sure comes in handy! When you couple that with a disposable liner it is a match made in heaven because there is no clean up either. This is vegetarian, but has a nice flavor. I have 3 vegetarians in my family and 2 of them are vegans. For the vegans you need to make a few changes in the...
Provided by Jane Whittaker
Categories Other Soups
Time 8h20m
Number Of Ingredients 20
Steps:
- 1. Put a disposable liner in your crock pot
- 2. Dice all veggies, and put everything in the crock pot except the dumpling ingredients.
- 3. Cook on low for 8 hours.
- 4. In a medium bowl combine all dumpling ingredients.Stir stew to break up squash a little.
- 5. Turn crock pot to high Drop dumpling mixture in rounded tablespoons on top of veggies.
- 6. Sprinkle paprika on top of dumplings to give them color, cover and cook 50 minutes more.
- 7. Do not lift lid the last hour of cooking.
SOUTHWESTERN BEAN SOUP WITH CORNMEAL DUMPLINGS
Make and share this Southwestern Bean Soup With Cornmeal Dumplings recipe from Food.com.
Provided by weekend cooker
Categories Black Beans
Time 4h50m
Yield 4 soups, 4 serving(s)
Number Of Ingredients 20
Steps:
- Combine the 11 soup ingredients in a slow cooker.
- Cover, and cook on low 10-12 hours, or on high for 4-5 hours.
- Make dumplings by mixing together flour, clornmeal, baking powder, salt, and pepper.
- Combine egg white, milk, and oil, and add to the flour mixture. Stir with fork, until just combined.
- At the end of the soup's cooking time, turn slow cooker to high. Drop dumpling mixture by rounded teaspoonfuls to make 8 mounds atop of the soup.
- Cover. cook for 30 minutes, and do not lift cover.
Nutrition Facts : Calories 519, Fat 11.2, SaturatedFat 3.1, Cholesterol 8.1, Sodium 858.6, Carbohydrate 86.5, Fiber 19.9, Sugar 7, Protein 24.2
SOUTHWESTERN BEAN SOUP WITH CORNMEAL DUMPLINGS
I altered this recipe from my Fix - It and Forget - It cookbook. Yummy bean soup with a southwestern twist that is made in your slow cooker. The cornmeal dumplings is a wonderful addition to this soup.
Provided by Crafty Lady 13
Categories Beans
Time 10h15m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Combine 11 soup ingredients in slow cooker.
- Cover and cook on low 10 - 12 hours or high 4 - 5 hours.
- Make cumplings by mixing together flour, cornmeal, baking powder, salt and pepper.
- Combine egg white, milk and oil. Add to flour mixture. Stir with fork until just combined.
- At the end of the soup's cooking time, turn slow cooker to high. Drop dumplings by rounded teaspoonfuls to make 8 mounsd atop the soup.
- Cover and cook for 30 minutes (do not lift cover).
- Serve topped with your choice(s) of sour cream, shredded cheddar cheese and crushed tortilla chips.
VEGETABLE SOUP WITH DUMPLINGS
This nutritious soup never gets boring, because the vegetables can vary depending on what's in season or on hand. In Dad's case, he was too young to help his older brothers in the fields, so he'd dig the vegetables of his choice out of the garden and help his mom prepare the soup. The dumplings are optional.
Provided by Taste of Home
Categories Lunch
Time 4h40m
Yield 5 quarts.
Number Of Ingredients 18
Steps:
- In a stockpot, place the beef bones, water, one onion and bay leaf. Bring to a boil. Skim off foam. Reduce heat to simmer. Cover and cook for 3 hours or until meat falls off the bones. , Discard bones, onion and bay leaf. Remove meat from the bones and dice. Skim fat from broth. Add the meat, remaining onion quartered, remaining vegetables, barley and parsley to the pot. Season to taste. Cover and cook for 1 hour or until barley and vegetables are tender. , For dumplings, combine the flour, baking powder and salt. Add milk and stir just until moistened. Drop by teaspoonfuls onto simmering liquid. Cover and simmer for 10-15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
Nutrition Facts : Calories 108 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 88mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.
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- Whisk cornmeal, flour, flaxseed, herbs, baking powder, lemon zest, and 1½ teaspoons salt in a large bowl. Make a well in the center; add yogurt, oil, and ½ cup water to well. Whisk wet ingredients until mostly combined. Continue whisking, slowly incorporating dry ingredients into wet ingredients, until a uniform ball forms (it will be sticky). Chill mixture for 15 minutes.
- Meanwhile, bring broth to a boil in a large pot over high. Reduce heat to medium-high; add carrots, fennel, and remaining 1 teaspoon salt. Cook over medium-low, partially covered, until vegetables are crisp-tender, 10 to 12 minutes. Reduce heat to low. With wet hands, form chilled cornmeal mixture into 24 dumplings (about 1½ inches in diameter)
- Bring broth to a low boil over medium-low; gently place dumplings in broth. Cover and cook at a gentle simmer until puffed and softened yet firm, about 20 minutes. Ladle into bowls. Top with chopped herbs and fennel fronds. Serve with lemon wedges. Store soup and dumplings separately in airtight containers in the refrigerator for up to 3 days.
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