Vegetables And Corn Dumpling Soup Recipes

VEGETABLES AND CORN DUMPLING SOUP

Steps:

• Mix first 3 ingredients until blended. Stir in cheese. Shape into 24 balls; make small indentation in center of each with your thumb.
• Heat oil in Dutch oven on medium heat. Add dumplings, in batches; cook 2 min. or until golden brown, stirring occasionally. Remove from pan; set aside.
• Add peppers and onions to pan; cook and stir 5 min. Stir in garlic; cook 1 min. Add broth and seasoning; bring to boil. Add dumplings; cover. Simmer on medium-low heat 8 min. or until dumplings are done. Stir in spinach; cook, covered, 3 min.
• Serve topped with sour cream.

VEGETABLE SOUP WITH CORNMEAL DUMPLINGS

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.).

VEGETABLE DUMPLING SOUP

Steps:

• In a Dutch oven, saute onion in oil until tender. Stir in the broth, vegetable blend, beans and mustard. Bring to a boil. Reduce heat; simmer for 6-8 minutes or until heated through. Meanwhile, in a large saucepan, cook orzo according to package directions; drain., For dumplings, in a small bowl, combine the baking mix, cornmeal, oregano and basil. Stir in milk just until moistened; set aside. , Stir orzo into soup. Drop dumpling batter by tablespoonfuls into simmering soup. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

VEGETABLE SOUP WITH DUMPLINGS

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).

VEGETABLE DUMPLING SOUP RECIPE BY TASTY

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!

MEXICAN TOMATO-BEAN SOUP WITH CORN DUMPLINGS

Steps:

• To prepare soup, heat 2 teaspoons oil in a dutch oven over medium-high heat.
• Add onion; saute 3 minutes or until tender.
• Add chili powder and garlic; saute 30 seconds.
• Add broth and next 6 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer for 20 minutes.
• To prepare dumplings, combine masa harina or cornmeal and 1/8 teaspoon salt in a bowl.
• Add 3 tablespoons hot water and 1 teaspoon oil; stir until a soft dough forms (dough will be dry).
• Divide dough into 24 pieces, shaping each into a ball. Add dumplings to soup; cook, uncovered, 3 minutes or until dumplings float.
• Stir in cilantro and juice.
• Ladle 1 cup soup into each of 4 bowls; top each serving with 1 tablespoon queso fresco.