Corny Tomato Dumpling Soup |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I have a big garden on our farm and enjoy cooking with my harvest. In this savory tomato soup, corn stars in both the broth and dumplings. It has a fresh-picked flavor. Ground beef makes it a hearty first course or satisfying light main dish. -Jackie Ferris, Tiverton, Ontario Ingredients:
1 pound ground beef |
3 cups fresh or frozen corn |
1 can (28 ounces) diced tomatoes, undrained |
2 cans (14-1/2 ounces each) beef broth |
1 cup chopped onion |
1 garlic clove, minced |
1-1/2 teaspoons dried basil |
1-1/2 teaspoons dried thyme |
1/2 teaspoon dried rosemary, crushed |
salt and pepper to taste |
corn dumplings: |
1 cup king arthur unbleached all-purpose flour |
1/2 cup cornmeal |
2-1/2 teaspoons baking powder |
1/2 teaspoon salt |
1 egg |
2/3 cup milk |
1 cup fresh or frozen corn |
1/2 cup shredded cheddar cheese |
1 tablespoon minced fresh parsley |
Directions:
1. In a large saucepan over medium heat, cook beef until no longer pink; drain. Stir in the corn, tomatoes, broth, onion, garlic and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes.
2. For dumplings, combine the flour, cornmeal, baking powder and salt in a large bowl. In another large bowl, beat egg; stir in milk, corn, cheese and parsley. Stir into dry ingredients just until moistened.
3. Drop by tablespoonfuls 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). Yield: 8 servings (about 2 quarts).
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