INGREDIENTS
For the Soup:
6 cups vegetable broth
1 onion, diced
2 carrots, diced
2 celery stalks
diced 2 cloves garlic, minced
1 cup sliced mushrooms
1 cup green beans, cut into 1-inch pieces
1 cup corn kernels (fresh or frozen)
1 bay leaf
Salt and pepper to taste
2 tablespoons olive oil
Salt and pepper, to taste
For the Dumplings:
1 cup all-purpose flour
½ cup milk (or plant-based milk for a vegan option)
2 tablespoons butter (or vegan butter for a vegan option
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon dried thyme (optional)
INSTRUCTIONS
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften.
Stir in the minced garlic and sliced mushrooms. Cook for another 3-4 minutes until the mushrooms begin to brown.
Pour in the vegetable broth and add the bay leaf. Bring the soup to a boil, then reduce the heat and simmer for 10-15 minutes until the vegetables are tender.
Add the green beans and corn to the soup and continue simmering for another 5 minutes. Season the soup with salt and pepper to taste.
While the soup is simmering, prepare the dumplings. In a mixing bowl, combine the flour, baking powder, salt, and dried thyme (if using).
Add the milk and melted butter (or vegan butter) to the dry ingredients and stir until just combined. The dough will be sticky.
Drop spoonfuls of the dumpling dough into the simmering soup. Cover the pot with a lid and let the dumplings cook in the center for 15-20 minutes until they are cooked and no longer doughy.
Once the dumplings cook, remove the bay leaf from the soup and discard it.
Ladle the hot soup with dumplings into bowls and serve immediately.
Feel free to tailor this recipe to your taste and dietary preferences
This comforting vegetarian dumpling soup is perfect for a cozy and satisfying meal on a chilly day.
Enjoy!
Rebekkah Nembhard | Contributing Writer
