Vegetable Soup with Corn Dumplings

This recipe didn’t wow me. At least when I had it for dinner. But when I had some leftovers for lunch the next day, it was SO much better! The soup was kind of bland. Of course Toby added hot sauce to his. One ingredient that set this soup apart from other vegetable soups is…the ground cloves. There was a hint of cloves in every bite (and it wasn’t overpowering at all). This soup is so full of veggie goodness, but it lacks something, and I am not sure what that is. In any case, make it, then let it sit in the fridge overnight! 🙂

rating: 7
Vegetable Soup with Corn Dumplings
(Cooking Light)

YIELD: 8 servings (serving size: 1 1/2 cups soup and 1 dumpling)
time needed: about 45 minutes


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 (I omitted)
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 (I used Silk lite soy 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).

Calories: 271

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