STREAMING NOW: Chuck's Week Off

Vegetable Soup With Corn Dumplings

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Original recipe came from a Cooking Light issue back in the early-90's. This is my tweaked version. Leftover dumpling mixture can be stored in the refrigerator up to 24 hours. Do not add until just before serving.”

Ingredients Nutrition


  1. To prepare soup, heat oil in a large Dutch oven over medium heat.
  2. Add onion, cloves, garlic, and bay leaves; cook 10 minutes.
  3. Add water, broth, and tomatoes; bring to a boil.
  4. Add sweet potato and beans; cook for 10 minutes.
  5. Stir in corn, zucchini, peppers, parsley, and red pepper; bring to a boil. R.
  6. Reduce heat, and simmer 5 minutes.
  7. Discard bay leaves.
  8. To prepare dumplings, lightly spoon flour into dry measuring cups; level with a knife.
  9. 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.
  10. Add milk and corn; stir just until moist.
  11. When ready to serve, bring soup to a boil.
  12. Drop dumpling dough by rounded tablespoonfuls into the vegetable mixture to form 8 dumplings.
  13. Cover, reduce heat, and cook over medium-low heat 10 minutes or until dumplings are done (do not boil).

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a