Truly a complete meal in itself, this soup is loaded with vegetables. The fluffy carrot dumplings will have your family talking.
—KAREN MAU JACKSBORO, TN
PREP: 25 MIN. • COOK: 40 MIN. • MAKES: 10 SERVINGS
1 1/2 cups chopped onions
4 medium carrots, sliced
3 celery ribs, sliced
2 tablespoons canola oil
3 cups vegetable broth
4 medium potatoes, peeled and sliced
4 medium tomatoes, chopped
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
1/2 cup water
1 cup chopped cabbage
1 cup frozen peas
CARROT DUMPLINGS
2 1/4 cups reduced-fat biscuit/baking mix
1 cup shredded carrots
1 tablespoon minced fresh parsley
1 cup cold water
10 tablespoons shredded reduced-fat cheddar cheese
1. In a Dutch oven, cook the onions, carrots and celery in oil for 6-8 minutes or until crisp-tender. Stir in the broth, potatoes, tomatoes, garlic, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
2. In a small bowl, combine flour and water until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cabbage and peas.
3. For dumplings, in a small bowl, combine baking mix, carrots and parsley. Stir in the water until moistened. Drop in 10 mounds onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Garnish with cheese.
PER SERVING 258 cal., 7 g fat (2 g sat. fat), 5 mg chol., 826 mg sodium, 44 g carb., 5 g fiber, 8 g pro. Diabetic Exchanges: 2 starch, 2 vegetable, 1 fat.