Sunday, January 28, 2007

Vegetable Soup with Corn Dumplings

Tonight for dinner we had this soup from the October 2001 issue of Cooking Light. It's a simple vegetable soup with little dumplings cooked in it, a la chicken-and-dumplings. I'd never made anything like that before so it was fun and new. We liked the soup but didn't think it was anything special. The dumplings were neat though. I think it is a good comfort-food soup. We will probably explore other vegetable soup options in the future, but this was a delicious dinner tonight. Especially with our baguettes :)

Vegetable Soup with Corn Dumplngs
If you plan to serve only a portion of this soup, refrigerate part of the dumpling batter for up to 24 hours to make fresh dumplings for the reheated soup.

1 tablespoon olive oil
4 cups finely chopped onion
1/8 teaspoon ground cloves
4 garlic cloves, minced
2 bay leaves
3 cups water
3 (14 1/2-ounce) cans vegetable broth
1 (14 1/2-ounce) can diced tomatoes, undrained
1 1/2 cups (1/4-inch) diced peeled sweet potato
1 (15-ounce) can navy beans, rinsed and drained
2 cups frozen whole-kernel corn, thawed
2 cups sliced zucchini (about 1 medium)
1/4 cup chopped fresh parsley
1/8 teaspoon ground red pepper

3/4 cup all-purpose flour
1 tablespoon cornmeal
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon butter
1/2 cup fat-free milk
1/3 cup frozen whole-kernel corn, thawed

To prepare soup, heat oil in a large Dutch oven over medium heat. Add onion, cloves, garlic, and bay leaves; cook 10 minutes. Add water, broth, and tomatoes; bring to a boil. Add sweet potato and beans; cook for 10 minutes. Stir in corn, zucchini, parsley, and red pepper; bring to a boil. Reduce heat, and simmer 5 minutes. Discard bay leaves.

To prepare dumplings, lightly spoon flour into dry measuring cups; level with a knife. 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. Add milk and corn; stir just until moist.

Bring soup to a boil. Drop dumpling dough by rounded tablespoonfuls into the vegetable mixture to form 8 dumplings.

Cover, reduce heat, and cook over medium-low heat 10 minutes or until dumplings are done (do not boil).

Yield: 8 servings

Picture added 10/12/08 when we mistakenly made it again:

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