Appetizers / Soups / Salads

Vegetable Dumpling Soup is for Dinner.

Vegetable Dumpling Soup takes 10 minutes to prepare.

Vegetable Dumpling Soup takes 30 minutes to cook.

Vegetable Dumpling Soup makes 12 servings.

The ingredients for Vegetable Dumpling Soup are:

Soup:
2.5 quarts (10 cups) homemade vegetable stock (no salt added)
4 teaspoons chicken bouillon
1.25 cups frozen corn
3 stalks celery, chopped
3 large carrots, sliced
1 bunch broccoli, chopped
1/2 large yellow onion, minced
1 teaspoon garlic powder

Dumplings:
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon chicken bouillon
3 tablespoons butter
1 cup milk

Here is how you make Vegetable Dumpling Soup:

1. In a large pot, bring stock to boil. Add bouillon, corn, celery, carrots, broccoli, onion and garlic powder. Return to a boil, lower heat and simmer for 15-20 minutes, or until thickest cut vegetables are tender.2. In a bowl mix together flour, salt, bouillon and baking powder.3. Heat the butter and milk to just a simmer in the microwave or on stovetop. Add the milk mixture to the dry ingredients and stir with a fork until fully incorporated.4. Sprinkle a pinch of flour over dough and knead by hand 4 or 5 times, or until mixture just begins to come together.5. Drop teaspoonfuls of dumpling mixture into the simmering soup. Repeat process until all the dough is in the soup pot. Stir the dumplings once to make sure all the dough has been submerged. Cover the pot and simmer for 10 minutes. Do not remove the lid to stir during the simmering time.6. After 10 minutes, remove the lid and ladle into soup bowls. Serve with a side salad and crusty bread for a complete meal.Serving Size: 12-1 cup servingsNumber of Servings: 12Recipe submitted by SparkPeople user CORRIE214.

The nutritional information for Vegetable Dumpling Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 183.3

• Total Fat: 4.0 g
• Cholesterol: 8.8 mg
• Sodium: 437.7 mg
• Total Carbs: 33.1 g
• Dietary Fiber: 5.1 g
• Protein: 6.2 g