Vegetable Soup With Corn Dumplings |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Original recipe came from a Cooking Light issue back in the early-90's. This is my tweaked version. Leftover dumpling mixture can be stored in the refrigerator up to 24 hours. Do not add until just before serving. Ingredients:
1 tablespoon olive oil |
3 cups finely chopped onions |
1/8 teaspoon ground cloves |
4 garlic cloves, minced |
2 bay leaves |
3 cups water |
3 (16 ounce) cans vegetable broth |
1 1/2 cups sweet potatoes, diced and peeled |
1 (16 ounce) can navy beans, rinsed and drained |
1 (16 ounce) can diced tomatoes |
2 cups frosen whole kernel corn, thawed |
2 cups sliced zucchini or 2 cups other summer squash |
1/4 cup chopped parsley |
1/8 teaspoon ground red pepper |
1 poblano pepper, chopped (optional) |
1/2 cup red bell pepper, chopped (optional) |
3/4 cup all-purpose flour |
1 tablespoon cornmeal |
1 1/2 teaspoons baking powder |
1 teaspoon sugar |
1/2 teaspoon salt |
1 tablespoon butter |
1/2 cup nonfat milk |
1/3 cup frozen whole kernel corn, thawed |
Directions:
1. To prepare soup, heat oil in a large Dutch oven over medium heat.
2. Add onion, cloves, garlic, and bay leaves; cook 10 minutes.
3. Add water, broth, and tomatoes; bring to a boil.
4. Add sweet potato and beans; cook for 10 minutes.
5. Stir in corn, zucchini, peppers, parsley, and red pepper; bring to a boil. R.
6. Reduce heat, and simmer 5 minutes.
7. Discard bay leaves.
8. To prepare dumplings, lightly spoon flour into dry measuring cups; level with a knife.
9. Combine flour and next 4 ingredients (flour through salt) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
10. Add milk and corn; stir just until moist.
11. When ready to serve, bring soup to a boil.
12. Drop dumpling dough by rounded tablespoonfuls into the vegetable mixture to form 8 dumplings.
13. Cover, reduce heat, and cook over medium-low heat 10 minutes or until dumplings are done (do not boil).
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