Vegetable Soup With Corn Dumplings Recipe

Name: Vegetable Soup With Corn Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Soup:; 1 tablespoon olive oil; 4 cups finely chopped onion; 1/8 teaspoon ground cloves; 4 garlic cloves, minced; 2 bay leaves; 3 cups water; 3 (14 1/2-ounce) cans vegetable broth; 1 (14 1/2-ounce) can diced tomatoes, undrained; 1 1/2 cups (1/4-inch) diced peeled sweet potato; 1 (15-ounce) can navy beans, rinsed and drained; 2 cups frozen whole-kernel corn, thawed; 2 cups sliced zucchini (about 1 medium); 1/4 cup chopped fresh parsley; 1/8 teaspoon ground red pepper; Dumplings:; 3/4 cup all-purpose flour; 1 tablespoon cornmeal; 1 1/2 teaspoons baking powder; 1 teaspoon sugar; 1/2 teaspoon salt; 1 tablespoon butter; 1/2 cup fat-free milk; 1/3 cup frozen whole-kernel corn, thawed

Servings: persons

Soup:
1 tablespoon olive oil
4 cups finely chopped onion
1/8 teaspoon ground cloves
4 garlic cloves, minced
2 bay leaves
3 cups water
3 (14 1/2-ounce) cans vegetable broth
1 (14 1/2-ounce) can diced tomatoes, undrained
1 1/2 cups (1/4-inch) diced peeled sweet potato
1 (15-ounce) can navy beans, rinsed and drained
2 cups frozen whole-kernel corn, thawed
2 cups sliced zucchini (about 1 medium)
1/4 cup chopped fresh parsley
1/8 teaspoon ground red pepper
Dumplings:
3/4 cup all-purpose flour
1 tablespoon cornmeal
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon butter
1/2 cup fat-free milk
1/3 cup frozen whole-kernel corn, thawed

1
To prepare soup, heat oil in a large Dutch oven over medium heat. Add onion, cloves, garlic, and bay leaves; cook 10 minutes. Add water, broth, and tomatoes; bring to a boil. Add sweet potato and beans; cook for 10 minutes. Stir in corn, zucchini, parsley, and red pepper; bring to a boil. Reduce heat, and simmer 5 minutes. Discard bay leaves.
2
To prepare dumplings, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add milk and corn; stir just until moist.
3
Bring soup to a boil. Drop dumpling dough by rounded tablespoonfuls into the vegetable mixture to form 8 dumplings. Cover, reduce heat, and cook over medium-low heat 10 minutes or until dumplings are done (do not boil).

678

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 24 ingredients. The key ingredients include: Soup:, 1 tablespoon olive oil, 4 cups finely chopped onion, 1/8 teaspoon ground cloves, and more.

Yes, Vegetable Soup With Corn 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.

Vegetable Soup With Corn Dumplings

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