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

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Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary

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

Ingredient Checklist

Directions

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.

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  • 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.