- Calories 271
- Caloriesfromfat 16%
- Fat 4.9g
- Satfat 1.3g
- Monofat 1.9g
- Polyfat 0.7g
- Protein 11g
- Carbohydrate 50.9g
- Fiber 7.5g
- Cholesterol 4mg
- Iron 2.8mg
- Sodium 767mg
- Calcium 148mg
Vegetable Soup with Corn Dumplings
Randy Mayor; Lydia DeGaris-Pursell
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.
How to Make It
Step 1
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.
Step 2
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.
Step 3
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).
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mottsapplesauce's Review
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.
benbusymom's Review
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
cassieclemmie's Review
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.
christysfamily's Review
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!
missylc's Review
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.
frodo2's Review
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.
JennHaussler's Review
N/A
Courtney87416's Review
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.
Kate09's Review
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.
spikewessels's Review