Vegetable Soup With Corn Dumplings

Recipe by Galley Wench

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.

Top Review by MamaJ

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!

Ingredients Nutrition


  1. To prepare soup, heat oil in a large Dutch oven over medium heat.
  2. Add onion, cloves, garlic, and bay leaves; cook 10 minutes.
  3. Add water, broth, and tomatoes; bring to a boil.
  4. Add sweet potato and beans; cook for 10 minutes.
  5. Stir in corn, zucchini, peppers, parsley, and red pepper; bring to a boil. R.
  6. Reduce heat, and simmer 5 minutes.
  7. Discard bay leaves.
  8. To prepare dumplings, lightly spoon flour into dry measuring cups; level with a knife.
  9. 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.
  10. Add milk and corn; stir just until moist.
  11. When ready to serve, bring soup to a boil.
  12. Drop dumpling dough by rounded tablespoonfuls into the vegetable mixture to form 8 dumplings.
  13. Cover, reduce heat, and cook over medium-low heat 10 minutes or until dumplings are done (do not boil).

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