Vegetable Soup with Corn Dumplings
Warm up with a bowl of hearty and flavorful Vegetable Soup with Corn Dumplings, the ultimate comfort food perfect for any season. This vibrant vegetable-packed soup combines a medley of fresh ingredients like zucchini, carrots, green beans, and potatoes, slow-simmered in a fragrant broth seasoned with thyme and oregano. But the real star of this recipe is the tender corn dumplings—fluffy, golden bites made with cornmeal, buttermilk, and melted butter, dropped right into the soup for an irresistibly satisfying finish. Ready in just an hour, this wholesome dish is not only easy to prepare but also brimming with nutrients and comforting flavors. Serve it up hot with a sprinkle of fresh parsley for a cozy, filling meal the whole family will love. Perfect for vegetarian diets and a must-try when you're craving homemade goodness!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 3 cloves Garlic, minced
- 1 medium Zucchini, diced
- 1 large Potato, peeled and diced
- 1 cup Green beans, trimmed and chopped
- 6 cups Vegetable broth
- 1 14-ounce can Crushed tomatoes
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 0.5 cup Cornmeal
- 0.5 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt (for dumplings)
- 0.5 cup Buttermilk
- 2 tablespoons Butter, melted
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the diced zucchini, potato, and green beans to the pot. Stir to combine.
Pour in the vegetable broth and crushed tomatoes. Stir in the thyme, oregano, salt, and black pepper.
Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the vegetables are tender.
While the soup is simmering, prepare the corn dumplings. In a medium bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt.
Add the buttermilk and melted butter to the dry ingredients. Stir until a sticky dough forms.
Using a spoon, drop tablespoon-sized portions of the dough onto the surface of the soup. Cover the pot and simmer for an additional 10-12 minutes, or until the dumplings are cooked through and fluffy.
Serve the soup hot, garnished with fresh parsley. Enjoy!
Nutrition Facts
Calories |
2198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.6 g | 96% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 7199 mg | 313% | |
| Total Carbohydrate | 342.5 g | 125% | |
| Dietary Fiber | 51.1 g | 182% | |
| Total Sugars | 65.2 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 743 mg | 57% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 7036 mg | 150% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
