Vegetable Soup With Carrot Dumplings

weekend cooker's Note:

Loads of vegetables with a nice tasting carrot dumpling.

• Total Time: 1 hrs 5 mins
• Prep Time: 25 mins
• Cook Time: 40 mins

Ingredients:

Serves: 10

Yield: 10.0 bowls

• 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 tablespoonsn shredded reduced-fat cheddar cheese

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.