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