Vegetable Soup with Corn Dumplings

  • christysfamily Posted: 01/16/10
    Worthy of a Special Occasion

    This has been one of my family's favorites since it was published in 2001. The soup is fabulous on its own, but the corn dumplings make it spectacular. Enjoy!

  • cassieclemmie Posted: 05/10/10
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    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.

  • benbusymom Posted: 10/22/10
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    Easy to make, great fresh flavor and no saltiness! I like the addition of the 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

  • Kate09 Posted: 05/04/09
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    Not good, and I tried it twice. The dumplings are only ok. I don't care for the clove flavor either. I cannot believe this has received such high ratings.

  • Courtney87416 Posted: 10/17/09
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    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.

  • frodo2 Posted: 01/03/10
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    As others have mentioned, this turned out better than I expected; nice blend of flavors. I added some celery with the onions and some asparagus with zucchini.

  • missylc Posted: 01/10/10
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    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.

  • mottsapplesauce Posted: 12/20/11
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    I thought this would be a flavorful and interesting soup, but it was very bland. I even added salt and it was still unsatisfying. I will not make this again.

  • spikewessels Posted: 12/02/13
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    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.


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