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Vegetable Soup With Corn Dumplings

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“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.”
READY IN:
1hr
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  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).

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