Vegetable Soup With Carrot Dumplings

READY IN: 1hr 5mins
Recipe by weekend cooker

Loads of vegetables with a nice tasting carrot dumpling.

Top Review by Lori Mama

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. :)

Ingredients Nutrition


  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.
  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.

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