Vegetable Soup With Carrot Dumplings

Total Time
1hr 5mins
Prep 25 mins
Cook 40 mins

Loads of vegetables with a nice tasting carrot dumpling.

Ingredients Nutrition

Directions

  1. In a dutch oven, cook the onions, carrots, and celery in oil for 6-8 minutes or until crisp-tender.
  2. Stir in the broth , potatoes, tomatoes, garlic, salt, and pepper and bring to a boil.
  3. Reduce heat, cover and simmer for 15-20 minutes or until vegetables are tender.
  4. 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.
  5. Stir in cabbage and peas.
  6. FOR THE CARROT DUMPLINGS.
  7. In a small bowl, combine baking mix, carrots, and parsley.
  8. Stir in water until moistened, then drop in 10 mounds onto simmering soup.
  9. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean.
  10. Garnish with cheese.
Most Helpful

5 5

We enjoyed this soup. I omitted the flour/water slurry. I felt it would have just made this into a stew rather than a soup. I also chose not to use the cheese. The dumplings were enough. Made for Everyday Holiday Tag Game. :)