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.

Recipe by Cooking Light October 2001


Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary

8 servings (serving size: 1 1/2 cups soup and 1 dumpling)


Ingredient Checklist


Instructions Checklist
  • 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).

Nutrition Facts

271 calories; calories from fat 16%; fat 4.9g; saturated fat 1.3g; mono fat 1.9g; poly fat 0.7g; protein 11g; carbohydrates 50.9g; fiber 7.5g; cholesterol 4mg; iron 2.8mg; sodium 767mg; calcium 148mg.