Vegetable Diet Recipe

Vegetable Soup with Corn Dumplings

 

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.

Ingredients

     ·         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

  
      ·         Dumplings:

   ·         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 

Preparation

1. 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.
   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.
   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).
   
   
   
   
   NUR ZAHIRAH BINTI ABD AZIZ
   19324
   CV