Vegetarian

veggie dumpling soup is for Soup.

veggie dumpling soup takes 15 minutes to prepare.

veggie dumpling soup takes 40 minutes to cook.

veggie dumpling soup makes 8 servings.

The ingredients for veggie dumpling soup are:

* Onions, raw, 1 large
* Carrots, raw, 6 ounces
* Celery, raw, 8 ounces
* *Potato, raw, 1 large (3" to 4-1/4" dia.)
* Summer squash, 1 small
* Zucchini, 1 medium
* Pink Beans - 1 large can 1.13 pound
* Peas, frozen, 0.5 cup
* Yellow Sweet Corn, Frozen, 0.5 cup kernels
* Olive Oil, 2 tbsp
Vegetable Broth, 8 cup
salt

* Canol a Oil, 1/3 cup
* Whole Wheat Flour, 1 cup
* Flour, white, 1 cup
* Salt, 1 teaspoon
* Baking Powder, 3 tsp

Here is how you make veggie dumpling soup:

heat large stock pot ie large cast iron. add olive oil and heat add chopped veg up to pink beans. salt and add bay leaf and other herbs desired. cover and let soften for a few min. the potatoes will still be hard. add veg broth/stock and drained beans but not rinsed to the pot. cover and cook for about 20 min. mix flours salt and baking powder add soy milk and canola oil stir till combined. not all the flour will mix in. can add herbs to dumplings. form or spoon into walnut sized balls add to soup and cover for 20 min. can add when soup is cooking. makes about 8-10 2 cup bowls with 3-4 dumplings depending on size. Number of Servings: 8Recipe submitted by SparkPeople user JFREE456.

The nutritional information for veggie dumpling soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 696.9

• Total Fat: 13.5 g
• Cholesterol: 0.0 mg
• Sodium: 1,770.1 mg
• Total Carbs: 114.6 g
• Dietary Fiber: 18.8 g
• Protein: 29.3 g

The dietary needs meet for veggie dumpling soup is Vegan