If you plan to serve only a portion of this soup, refrigerate part of the dumpling batter for up to 24 hours to make fresh dumplings for the reheated soup.
1 tablespoon olive oil
4 cups finely chopped onion
1/8 teaspoon ground cloves
4 garlic cloves, minced
2 bay leaves
3 cups water
3 (14 1/2-ounce) cans vegetable broth
1 (14 1/2-ounce) can diced tomatoes, undrained
1 1/2 cups (1/4-inch) diced peeled sweet potato
1 (15-ounce) can navy beans, rinsed and drained
2 cups frozen whole-kernel corn, thawed
2 cups sliced zucchini (about 1 medium)
1/4 cup chopped fresh parsley
1/8 teaspoon ground red pepper
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 fat-free milk
1/3 cup frozen whole-kernel corn, thawed
How to Make It
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, parsley, and red pepper; bring to a boil. 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.
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).
I cannot imagine how flavorless this soup would be with the 3 cups of water added. If you need it to stretch the soup, I would suggest adding more broth, instead. I did add carrots and celery and about a tablespoon of ground sun dried tomatoes. Simply due to the lack of flavor, not sure if I will make this again.
Easy to make, great fresh flavor and no saltiness! I like the addition of the cloves...it gave the soup more interest, but still subtle. I also added celery, carrot and even a few radishes! Will definitely make again. Did not make the dumplings, since I served with sandwiches for a weeknight meal. I would not consider soup
I love this recipe, and I have been using it for years, ever since I saw it in the magazine! I find it to be the best "kitchen sink" soup recipe; I use whatever canned beans and fresh vegetables I have around...even a bag of frozen mixed veggies works well. The sweet potato is entirely optional, IMHO. I like to spice things up a bit so I add 2 diced chipotle peppers(taken from the can, marinated in adobo sauce). The corn dumplings complement the spiciness of the soup brilliantly! I make heaps of this in the winter, but it is good any time of the year. A meal in and of itself.
I loved this! The cloves really added depth. I added celery and used green beans instead of white beans. My tomatoes were in garlic and olive oil, so I cut back on the fresh garlic. I used dried thyme instead of parsley. I didn't have as much stock as the recipe called for so I used the tomato can to add some water. I removed all of the dumplings from the soup as soon as they were finished cooking, to prevent them from breaking down. I may use fewer onions next time and add carrots.
This soup has become a family favorite! It's fabulous and everyone i've made it for has loved it. I do however add summer squash and double the dumplings which have a very nice flavor (although be careful not to let the soup boil when cooking the dumplings and remove them from the soup and store seperately for leftovers). If not, the dumplings become part of the soup.