Vegetable Soup With Carrot Dumplings

Vegetable-Soup-With-Carrot-Dumplings

 

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

Directions:

  • 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 and 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, and stir into vegetable mixture, bring to a boil, cook and stir for 2 minutes or until thickened.
  • Stir in cabbage and peas.

FOR THE CARROT DUMPLINGS.

  • In a small bowl, combine baking mix, carrots, and parsley.
  • Stir in water until moistened, then drop in 10 mounds onto simmering soup.
  • Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean.
  • Garnish with cheese.

Total Time: 1 hr 5 mins

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