Vegetable Soup With Carrot Dumplings Recipe

Name: Vegetable Soup With Carrot Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1/4 teaspoon salt; 1/2 teaspoon pepper; 1/4 cup all-purpose flour; 1/2 cup water; 1 cup chopped cabbage; 1 cup frozen peas; carrot dumplings; 2 1/4 cups reduced-fat baking mix; 1 cup shredded carrot; 1 tablespoon minced fresh parsley; 1 cup cold water; 10 tablespoons shredded reduced-fat cheddar cheese

Servings: persons

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
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
1/2 cup water
1 cup chopped cabbage
1 cup frozen peas
carrot dumplings
2 1/4 cups reduced-fat baking mix
1 cup shredded carrot
1 tablespoon minced fresh parsley
1 cup cold water
10 tablespoons shredded reduced-fat cheddar cheese

1
In a dutch oven, cook the onions, carrots, and celery in oil for 6-8 minutes or until crisp-tender.
2
Stir in the broth , potatoes, tomatoes, garlic, salt, and pepper and bring to a boil.
3
Reduce heat, cover and simmer for 15-20 minutes or until vegetables are tender.
4
In a small bowl, combine flour and water until smooth, and stir into vegetable mixture, bring to a boil, cook and stir for 2 minutes or until thickened.
5
Stir in cabbage and peas.
6
FOR THE CARROT DUMPLINGS.
7
In a small bowl, combine baking mix, carrots, and parsley.
8
Stir in water until moistened, then drop in 10 mounds onto simmering soup.
9
Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean.
10
Garnish with cheese.

561

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 1/2 cups chopped onions, 4 medium carrots, sliced, 3 celery ribs, sliced, 2 tablespoons canola oil, and more.

Yes, Vegetable Soup With Carrot Dumplings falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Soup With Carrot Dumplings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions