Contest Winning Vegetable Soup With Dumplings Recipes

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CONTEST-WINNING VEGETABLE SOUP WITH DUMPLINGS



Contest-Winning Vegetable Soup with Dumplings image

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

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
1/2 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 biscuit/baking mix
1 cup shredded carrots
1 tablespoon minced fresh parsley
1 cup cold water
10 tablespoons shredded reduced-fat cheddar cheese

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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 SOUP WITH DUMPLINGS



Vegetable Soup with Dumplings image

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

2 to 3 meaty beef soup bones
3 quarts water
2 small onions, divided
1 bay leaf
4 medium potatoes, peeled and cubed
2 medium carrots, cubed
1-1/2 cups canned diced tomatoes, undrained
2 cups cubed cabbage
2 celery ribs, sliced
2 cups cut green beans
3/4 cup medium pearl barley
Minced fresh parsley
Salt and pepper to taste
DUMPLINGS:
1 cup all-purpose flour
2 teaspoons baking powder
Pinch salt
1/2 cup milk

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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.

VEGETABLE DUMPLING SOUP RECIPE BY TASTY



Vegetable Dumpling Soup Recipe by Tasty image

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

1 cup flour
1 teaspoon baking powder
½ teaspoon salt
4 tablespoons olive oil, divided
½ cup warm water
1 onion, diced
2 carrots, diced
2 cloves garlic, minced
1 teaspoon dried dill
½ teaspoon dried sage
½ teaspoon dried thyme
½ teaspoon pepper
2 cups potato, diced
6 cups vegetable broth
2 leaves bay leaf
fresh parsley, chopped, to serve

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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

DUMPLING VEGETABLE SOUP



Dumpling Vegetable Soup image

Delicious rice dumplings give a homemade touch to this hearty soup that takes advantage of canned goods, frozen vegetables and dry soup mix. "My mom found this to be a quick, nourishing all-in-one-pot meal, and so do I," says Peggy Linton of Cobourg, Ontario.

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 6-8 servings (2 quarts).

Number Of Ingredients 16

1/2 pound ground beef
4 cups water
1 can (28 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen mixed vegetables
1 envelope onion soup mix
1/2 teaspoon dried oregano
1/4 teaspoon pepper
RICE DUMPLINGS:
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon shortening
1/3 cup cooked rice, room temperature
1 tablespoon minced fresh parsley
1 egg, lightly beaten
1/2 cup milk

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Steps:

  • In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, vegetables, soup mix, oregano and pepper; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until the vegetables are tender., For dumplings, combine the flour, baking powder and salt in a bowl. Cut in shortening until the mixture resembles coarse crumbs. Add rice and parsley; toss. In a small bowl, combine egg and milk. Stir into rice mixture just until moistened. , Drop by teaspoonfuls onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

Nutrition Facts : Calories 218 calories, Fat 6g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 674mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 4g fiber), Protein 11g protein.

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