Vegetablesoupwithcarrotdumplings Recipes

VEGETABLE DUMPLING SOUP RECIPE BY TASTY

Steps:

• In a small mixing bowl, combine flour, baking powder, and salt with a spatula. Form a well in the middle of the dry mixture and add 2 tablespoons olive oil and warm water. Mix until dough forms in to a sticky ball. Cover with a dish towel and set aside.
• In large pot or Dutch oven, add the olive oil over medium heat. Once the oil begins to shimmer, add the onion and carrot and cook for about 4-5 minutes, or until the onions are semi-translucent.
• Add in the garlic, dill, sage, thyme, and pepper, and cook for 2-3 more minutes until herbs are fragrant.
• Stir in potatoes, vegetable broth, and bay leaves, and bring to a boil. 5. Reduce heat to medium-high and simmer about 8 minutes or until potatoes are about 75 percent cooked through.
• Carefully drop in dollops of the dumpling dough, about 1 inch (2-cm) in diameter.
• Let dumplings simmer for about 10 minutes, or until chewy and cooked through.
• To serve, garnish with lots of fresh parsley.
• Enjoy!

HEARTY VEGETABLE STEW WITH CARROT DUMPLINGS

Steps:

• In a Dutch oven, heat oil over medium heat.
• Add carrots, onion, and celery.
• Cover; cook about 5 minutes or until tender, stirring occasionally.
• Stir in 3 cups water, the potatoes, tomatoes, bouillon, garlic, and 1/2 teaspoon black pepper.
• Bring to boiling; decrease heat.
• Cover and simmer 15 minutes or until potatoes are almost tender.
• In a screw-top jar, combine 1/2 cup cold water and the flour.
• Cover; shake until well mixed.
• Stir flour mixture into the vegetable mixture.
• Cook and stir until thickened and bubbly.
• Dumplings--in a large bowl, stir together the biscuit mix, shredded carrot, and parsley.
• Add 1 cup water; stir with a fork just until combined.
• Gently stir cabbage and peas into stew; taste and adjust seasoning.
• Using two spoons, drop dumpling dough into eight mounds onto hot stew.
• Cover and simmer about 12 minutes more or until a toothpick inserted into a dumpling comes out clean (do not lift cover during cooking).
• Sprinkle each serving with cheese.

VEGETABLE STEW WITH DUMPLINGS (VEGETARIAN)

Steps:

• In a large dutch oven, saute the onion in olive oil over med. heat for approximately 5 mins or until tender.
• Add garlic and saute just until fragrant (approx. 1 min) - be careful not to burn.
• Add flour and stir unil mixed.
• Add apple cider or sherry vinegar, light brown sugar, and dijon mustard.
• Stir until combined.
• Slowly stir in broth.
• Add cinnamon, chopped carrots, and chopped potatoes.
• Bring to a boil, reduce the heat, and simmer until thickened and vegetables are tender (approx. 45 mins).
• Add frozen peas and frozen corn and cook an additional 10 mins or until cooked through.
• Taste and season with salt and pepper if desired. (Can be served at this point if not using the dumplings).
• If making the Dumplings -
• Combine Bisquick and skim milk (and fresh herbs if desired) in mixing bowl and stir until combined and soft dough forms.
• Drop by rounded teaspoons into hot stew.
• Cover and cook until done (approx. 10 mins).
• You may need to turn your dumplings in order to cook evenly about 1/2 way through - especially if they are large.

VEGETABLE SOUP WITH CARROT DUMPLINGS

Steps:

• In a dutch oven, cook the onions, carrots, and celery in oil for 6-8 minutes or until crisp-tender.
• Stir in the broth , potatoes, tomatoes, garlic, salt, and pepper and bring to a boil.
• Reduce heat, cover and simmer for 15-20 minutes or until vegetables are tender.
• In a small bowl, combine flour and water until smooth, and stir into vegetable mixture, bring to a boil, cook and stir for 2 minutes or until thickened.
• Stir in cabbage and peas.
• FOR THE CARROT DUMPLINGS.
• In a small bowl, combine baking mix, carrots, and parsley.
• Stir in water until moistened, then drop in 10 mounds onto simmering soup.
• Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean.
• Garnish with cheese.