CONTEST-WINNING VEGETABLE SOUP WITH DUMPLINGS
Not only is this hearty soup my family's favorite meatless recipe, but it's a complete meal-in-one. It's loaded with vegetables, and the fluffy carrot dumplings are a great change of pace at dinnertime. -Karen Mau of Jacksboro, Tennessee
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 10 servings.
Number Of Ingredients 20
Steps:
- 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. 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; stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cabbage and peas., For dumplings, in a small bowl, combine baking mix, carrots and parsley. Stir in water until moistened. Drop in 10 mounds onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Garnish with cheese.
Nutrition Facts :
VEGETABLE DUMPLING SOUP RECIPE
This soup is packed with flavor! It screams vegetarian comfort food!
Provided by DSTR
Categories Soup
Time 45m
Number Of Ingredients 16
Steps:
- Prepare the dumpling dough by combining the flour with salt, add water and stir. Add oil and stir again. Set aside until the soup is ready.
- Heat a thick-bottomed pot.
- Add oil and chopped onions. Saute for about 2-3 minutes.
- Add carrots and celery, and saute for about 5 minutes.
- Add bay leaves, black pepper, garlic and dried dill. Stir and saute for about 2 minutes.
- Add the vegetable stock and salt, cover and bring to a boil, cook until the carrots are slightly tender about 10 minutes.
- Add the potatoes, cover and cook until fork-tender, about 10 minutes
- Add the dumplings a teaspoon at a time by carefully sliding them into the boiling soup. Continue, until you finish the dough. When all the dumplings are added, cover the pot with a lid and boil gently for 8-10 minutes.
- Add the chopped parsley, taste for salt and pepper.
- Serve and enjoy!
Nutrition Facts : Calories 213 kcal, Carbohydrate 34 g, Protein 5 g, Fat 7 g, SaturatedFat 1 g, Sodium 2634 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving
VEGETABLE DUMPLING SOUP RECIPE BY TASTY
Here's what you need: flour, baking powder, salt, olive oil, warm water, onion, carrots, garlic, dried dill, dried sage, dried thyme, pepper, potato, vegetable broth, bay leaf, fresh parsley
Provided by Rachel Gaewski
Categories Lunch
Time 30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a small mixing bowl, combine flour, baking powder, and salt with a spatula. Form a well in the middle of the dry mixture and add 2 tablespoons olive oil and warm water. Mix until dough forms in to a sticky ball. Cover with a dish towel and set aside.
- In large pot or Dutch oven, add the olive oil over medium heat. Once the oil begins to shimmer, add the onion and carrot and cook for about 4-5 minutes, or until the onions are semi-translucent.
- Add in the garlic, dill, sage, thyme, and pepper, and cook for 2-3 more minutes until herbs are fragrant.
- Stir in potatoes, vegetable broth, and bay leaves, and bring to a boil. 5. Reduce heat to medium-high and simmer about 8 minutes or until potatoes are about 75 percent cooked through.
- Carefully drop in dollops of the dumpling dough, about 1 inch (2-cm) in diameter.
- Let dumplings simmer for about 10 minutes, or until chewy and cooked through.
- To serve, garnish with lots of fresh parsley.
- Enjoy!
Nutrition Facts : Calories 1034 calories, Carbohydrate 84 grams, Fat 70 grams, Fiber 3 grams, Protein 4 grams, Sugar 17 grams
THICK & CREAMY UPSIDE DOWN, VEGGIE AND DUMPLING SOUP (SUPER
Just made it up this morning so the family would have dinner to come home to while Im out and about. Its getting to be that soup and casserole time of year again (I love this Fall season!) you can add chicken for a complete meal. I used a box of cooked stuffing mix for the "dumplings" - just cook as directed and pour the soup over the stuffing yumm!
Provided by Laurenhanna
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- heat large pan over med-high heat with oil. add add next 6 ingredients with some salt and pepper to taste, and cook about 7 minutes. Throw the chopped fresh herbs in at the last minute.
- Add water to get any stuff off the bottem of the pan. Then add the soup cans and bring to a boil! Once it's boiling add the uncooked rice and stir for a minute or two. Cover and cook about 40 minutes, or until rice is cooked through.
- Cook the stuffing and spoon the soup over it, serve, and enjoy!
VEGETABLE AND DUMPLING SOUP
Provided by Rachael Ray : Food Network
Time 1h40m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat a large Dutch oven over medium high heat with olive oil, 4 turns of the pan. Quarter and core the fennel, then chop into a small dice and add to the pot. Chop the vegetables and keep adding to the pot as you work to keep your cutting board clear - add the diced celery, chopped parsnips, carrots, potatoes, onions, garlic, and season liberally with salt and pepper, add in bay leaves and thyme. Sweat the vegetables 8 to 10 minutes covered, stirring fairly frequently, then add wine and deglaze the pot Stir in the stock plus 2 cups water and bring to a boil. Heat the butter in a small skillet over medium heat to melt, then whisk in the flour 1 minute. Scrape the roux into the soup. Simmer the soup a few minutes to combine the flavors then cool and cover for a make-ahead meal.
- Bring the soup to a boil over medium to medium-high heat, stirring occasionally. Stir together the biscuit mix with water and parsley according to package directions. When the soup comes to a boil add in the peas, dill and reserved fennel fronds. Using 2 spoons drop the biscuit mix into a pot shaping small egg-shaped dumplings as you go. Cover and simmer over medium-low heat for 10 minutes. Turn off the heat and serve the hearty, thick soup in shallow bowls.
More about "thick creamy upside down veggie and dumpling soup super recipes"
CREAMY VEGETABLE AND DUMPLING SOUP - COOKING WITH …
From cookingwithawallflower.com
Estimated Reading Time 4 mins
CREAMY CHICKEN DUMPLING SOUP RECIPE - CHEF BILLY PARISI
From billyparisi.com
VEGETARIAN DUMPLING SOUP (WITH VEGETABLES) - WHERE …
From whereismyspoon.co
CREAMY VEGETABLE DUMPLING SOUP - FUL-FILLED
From ful-filled.com
CREAMY VEGETABLE SOUP WITH DUMPLINGS - FORK IN THE KITCHEN
From forkinthekitchen.com
5/5 (10)Total Time 40 minsCategory SoupCalories 555 per serving
VEGETARIAN DUMPLINGS SOUP | VEGETABLE WONTON SOUP RECIPE …
From youtube.com
VEGETABLE DUMPLING SOUP - HOT FOR FOOD BY LAUREN TOYOTA
From hotforfoodblog.com
CREAMY VEGETABLE DUMPLING SOUP RECIPE | SIDECHEF
From sidechef.com
CREAMY CHICKEN AND DUMPLING SOUP - EASY HOMEMADE RECIPE
From mamagourmand.com
SUPER LOW CAL CREAMY VEGETABLE SOUP - YOUTUBE
From youtube.com
EASY DUMPLING SOUP (POTSTICKER SOUP) | THE MODERN PROPER
From themodernproper.com
QUICK AND EASY CREAMY VEGETABLE SOUP - INSPIRED TASTE
From inspiredtaste.net
SUPER EASY DUMPLING SOUP • HIP FOODIE MOM
From hipfoodiemom.com
BEST THICK CREAMY UPSIDE DOWN VEGGIE AND DUMPLING SOUP …
From alicerecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search