Vegetable Soup with Corn Dumplings
This one’s for my vegetarian friends out there, since it’s been kind of a chicken fest recently. I found this
recipe while going through my old binder full (and I mean full, like 4 inches thick) of recipes I collected years ago, by mostly haven’t made. I’ve been pulling out the ones that still intrigue me, like this quick vegetable soup with corn dumplings. It was good the first night, and downright fantastic the next day when the flavors had a chance to mingle. I think they were trying to stay warm in this cold weather. This recipe comes from Cooking Light, with a few modifications on the vegetables to suit my taste, and the dumpling batter to make it less runny and more like real chewy dumplings. If you make this soup ahead of time, which I highly encourage, you can mix up the dumplings and cook the soup right before serving. This will prevent the dumplings from getting mushy in the soup, and I noticed that if you pre-made the batter, it got a little tough after a few days. Also, the soup thickens after you’ve cooked a few dumplings in it (in a good way), and gets a little creamier and thicker. If you want to pre-make the dumplings, you could cook them in the soup, then fish them out and store them separately, then heat them up together when you’re ready to serve. Serves 4-6.
1 T olive oil
1 large onion, chopped (I didn’t use this)
1/8 t ground cloves
4 garlic cloves, minced
2 bay leaves
2 14 1/2 oz cans vegetable broth
2 c water (I like my soup thicker, so add more water or broth to thin it to your liking)
1 russet or sweet potato, skins left on and diced
1 red bell pepper, seeded and diced
1 broccoli crown, cut into bite-size florets
1 15 oz can navy beans, drained and rinsed
1 1/2 c frozen corn kernels
1 large zucchini, sliced into 1/4″ thick rounds and rounds halved
1/4 c chopped fresh parsley
salt and pepper to taste
3/4 c all-purpose flour
2 T cornmeal
1 1/2 t baking powder
1 heaping teaspoon sugar
1/2 t salt
1 T butter
1/2 c milk
1/3 c frozen corn kernels, thawed
Heat oil in a large soup pot over medium heat. Add onion, cloves, garlic and bay leaves and cook 10 minutes to soften, but not brown, onion. Add water, broth and tomatoes and bring to a boil. Add potato and beans and cook for 10 minutes. Add corn, red bell pepper, zucchini, broccoli, parsley and bring to a boil. Reduce heat and simmer for 5-10 minutes, until vegetables are tender. Discard bay leaves and add salt and pepper to taste.
Make the dumplings by combining the flour through the salt in a medium bowl. Cut the butter in with a pastry blender or your fingers until mixture resembles coarse meal. Add the milk and corn and stir until just moist.
When ready to serve, bring the soup to a boil. Add dumpling dough by rounded teaspoonfulls into the soup- as many as you’d like to eat immediately or save for later. Cover, reduce heat so it’s not boiling, and cook for about 5-10 minutes until the dumplings are cooked through (this will depend on the size of your dumplings).