Recipe by Diana Adcock
This is a very good soup for end of summer or clear out the freezer-just adjust cooking time's if your making the later.
Top Review by ElaineAnn
This is a very healthy, light recipe and the soup is delicious and the dumplings are to die for! This will definitely be made again. It's a great weekend soup; start cooking and you can eat in less than an hour. Thanks for sharing DiB's. Made for My3Chefs Nov '09.
- 1 medium onion, diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 6 cups vegetable stock
- 1 large carrot, diced
- 1⁄2 cup green beans, cut into 1/2 inch pieces
- 1⁄2 cup corn kernel
- 2 large tomatoes, peeled seeded and chopped
- 1 yellow squash, chopped
- 1 small zucchini, chopped
- 1⁄2 cup cooked kidney bean
- 2 large russet potatoes, peeled,boiled and hot- 2 cups worth
- 1⁄2 cup flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 2 tablespoons fresh dill, chopped
- 2 egg whites
Directions See How It's Made
- In a large soup pot over medium heat cook the onion, celery and garlic in 1/4 cup of stock until vegetables are wilted, around 4 minutes.
- Add the carrots, green beans and corn cooking for 5 minutes more.
- Add the remaining stock, tomatoes, squash, zucchini and kidney beans.
- Bring to a boil.
- Reduce heat and simmer for 10 minutes, partially covered.
- Pass hot potatoes through a ricer into a large bowl, or lightly mash with a fork.
- Sift flour and baking powder over potatoes.
- Add salt and dill, mixing gently.
- Mixture will be crumbly.
- Beat egg whites until soft peaks form.
- Mix into potato mixture, folding and stirring.
- Dont over mix.
- Drop heaping Tablespoonfuls of dumpling dough onto gently simmering soup.
- Cook for 10 minutes with the lid off, then cover for 10 minutes more.