Vegetable Soup With Carrot Dumplings

Recipe by weekend cooker
READY IN: 1hr 5mins
SERVES: 10
YIELD: 10 bowls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a dutch oven, cook the onions, carrots, and celery in oil for 6-8 minutes or until crisp-tender.
  • Stir in the broth , potatoes, tomatoes, garlic, salt, and pepper and bring to a boil.
  • Reduce heat, cover and simmer for 15-20 minutes or until vegetables are tender.
  • 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.
  • Stir in cabbage and peas.
  • FOR THE CARROT DUMPLINGS.
  • In a small bowl, combine baking mix, carrots, and parsley.
  • Stir in water until moistened, then drop in 10 mounds onto simmering soup.
  • Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean.
  • Garnish with cheese.
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