Prep 30 mins
Cook 30 mins
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.
- 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
- To prepare soup, heat oil in a large Dutch oven over medium heat.
- Add onion, cloves, garlic, and bay leaves; cook 10 minutes.
- Add water, broth, and tomatoes; bring to a boil.
- Add sweet potato and beans; cook for 10 minutes.
- Stir in corn, zucchini, peppers, parsley, and red pepper; bring to a boil. R.
- Reduce heat, and simmer 5 minutes.
- Discard bay leaves.
- To prepare dumplings, lightly spoon flour into dry measuring cups; level with a knife.
- 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.
- Add milk and corn; stir just until moist.
- When ready to serve, bring soup to a boil.
- Drop dumpling dough by rounded tablespoonfuls into the vegetable mixture to form 8 dumplings.
- Cover, reduce heat, and cook over medium-low heat 10 minutes or until dumplings are done (do not boil).
This is a delicious and different vegetable soup. The corn dumplings are wonderful--my DH could have eaten all of them by himself. I love the combination of veggies--the sweet potato complements the spiciness of the red pepper and the poblanos nicely. Step number 3 in the directions says to add the tomatoes, but I didn't see tomatoes in the ingredient list so I added 29 oz. of diced tomatoes. DH loved this and 7 yo DS and I both ate two helpings. I removed the dumplings from the soup and refrigerated them separately so I could take leftovers for lunch tomorrow without the dumplings dissolving into the soup. I will put this into my rotation for my Friday night "soup night". I know my guests will love it too. Thanks for posting GW!