Sausage Vegetable Soup With Dumplings

This is a hearty soup with a little bit of heat. Not too much, just enough to give it a little bit of spicey heat. I was inspired by the flavor of a soup I tasted about 20 years ago in a restaurant when my father was in the hospital far from home. This restaurant had such good soup that my mother, sisters, and I went back 4 times in one week for dinner just so we could eat more of that wonderful soup! Serving suggestion: Since you are only using a portion of the pizza dough for the dumplings…you might make a foccacia bread with the remainder to serve with the soup.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 12  ounces  lean sausage meat, ground
• 4  cups water
• 14 1⁄2 ounces vegetable broth
• 12  ounces  juice, V8 brand
• 1⁄2 cup  red pepper, drained, seeded, coarsely chopped canned
• 1  cup green cabbage, coarsely chopped
• 1 (10 ounce) can  refrigerated  pizza dough, cut into 1 x 2 inch strips, you will only need 1/3 of the can
• 1⁄4 cup flour
• 1  teaspoon chili powder
• 1  potato, cubed
• 1  carrot, sliced
• 1  stalk celery, sliced
• 1  small onion, coasely chopped
• 3  cups water
• 1  teaspoon salt
• 1⁄2 teaspoon black pepper

Directions

1. Put the 4 cups of water, the V8 juice and the vegetable broth into a medium sized pot.
2. Crumble the uncooked sausage into small pieces and add to pot.
3. Add the potatoes, carrots, onion, cabbage, and red peppers and the salt, pepper and chili powder to the pot.
4. Press the pizza dough as flat as possible then cut into small pieces about 1 x 2 inches, which will become the dumplings.
5. Sprinkle the flour on the dumplings and set aside.
6. When the vegetables are almost tender add the dumplings and flour into the soup and simmer for about 10 more minutes.
7. Season with more salt and pepper if needed.