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: 1 tablespoon olive oil; 3 cups finely chopped onions; ⅛ teaspoon ground cloves; 4 garlic cloves, minced; 2 bay leaves; 3 cups water; 3 (16 ounce) cans vegetable broth; 1 ½ cups sweet potatoes, diced and peeled; 1 (16 ounce) can navy beans, rinsed and drained; 1 (16 ounce) can diced tomatoes; 2 cups frosen whole kernel corn, thawed; 2 cups sliced zucchini or 2 cups other summer squash; ¼ cup chopped parsley; ⅛ teaspoon ground red pepper; 1 poblano pepper, chopped (optional); ½ cup red bell pepper, chopped (optional); ¾ cup all-purpose flour; 1 tablespoon cornmeal; 1 ½ teaspoons baking powder; 1 teaspoon sugar; ½ teaspoon salt; 1 tablespoon butter; ½ cup nonfat milk; ⅓ cup frozen whole kernel corn, thawed

Servings: persons

1 tablespoon olive oil
3 cups finely chopped onions
⅛ teaspoon ground cloves
4 garlic cloves, minced
2 bay leaves
3 cups water
3 (16 ounce) cans vegetable broth
1 ½ cups sweet potatoes, diced and peeled
1 (16 ounce) can navy beans, rinsed and drained
1 (16 ounce) can diced tomatoes
2 cups frosen whole kernel corn, thawed
2 cups sliced zucchini or 2 cups other summer squash
¼ cup chopped parsley
⅛ teaspoon ground red pepper
1 poblano pepper, chopped (optional)
½ cup red bell pepper, chopped (optional)
¾ cup all-purpose flour
1 tablespoon cornmeal
1 ½ teaspoons baking powder
1 teaspoon sugar
½ teaspoon salt
1 tablespoon butter
½ cup nonfat milk
⅓ cup frozen whole kernel corn, thawed

1
To prepare soup, heat oil in a large Dutch oven over medium heat.
2
Add onion, cloves, garlic, and bay leaves; cook 10 minutes.
3
Add water, broth, and tomatoes; bring to a boil.
4
Add sweet potato and beans; cook for 10 minutes.
5
Stir in corn, zucchini, peppers, parsley, and red pepper; bring to a boil.
6
R.
7
Reduce heat, and simmer 5 minutes.
8
Discard bay leaves.
9
To prepare dumplings, lightly spoon flour into dry measuring cups; level with a knife.
10
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.
11
Add milk and corn; stir just until moist.
12
When ready to serve, bring soup to a boil.
13
Drop dumpling dough by rounded tablespoonfuls into the vegetable mixture to form 8 dumplings.
14
Cover, reduce heat, and cook over medium-low heat 10 minutes or until dumplings are done (do not boil).

671

kcal

Calories

Fat

131

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: 1 tablespoon olive oil, 3 cups finely chopped onions, ⅛ teaspoon ground cloves, 4 garlic cloves, minced, 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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