Vegetable Soup with Cornmeal Dumplings
Warm, hearty, and brimming with fresh vegetables, this Vegetable Soup with Cornmeal Dumplings is the ultimate comfort food with a wholesome twist. Crafted with a vibrant medley of zucchini, green beans, carrots, and celery in a flavorful tomato-infused broth, this soup is both nourishing and satisfying. The real star, however, is the fluffy cornmeal dumplings, which simmer to perfection right on top of the soup, adding a rustic and buttery touch to each bowl. Perfect for a cozy dinner or meal prep, this recipe comes together in just one pot and offers a beautiful balance of nutrients, texture, and flavor. Whether you're catering to vegetarians or simply craving a hearty, homemade soup, this dish is sure to warm you from the inside out!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and chopped
- 2 stalks celery stalks, chopped
- 3 cloves garlic cloves, minced
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and chopped
- 1 14.5-ounce can diced tomatoes with juice
- 6 cups vegetable broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 3 tablespoons fresh parsley, chopped
- 0.75 cups all-purpose flour
- 0.25 cups fine cornmeal
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt (for dumplings)
- 2 tablespoons butter, cubed and cold
- 0.25 cups milk
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, chopped carrots, and celery. Sauté for 5-7 minutes until softened.
Add the minced garlic and cook for 1 more minute, stirring constantly.
Stir in the diced zucchini and green beans, and cook for another 3-4 minutes.
Pour in the diced tomatoes with juice and vegetable broth.
Add the bay leaves, dried thyme, salt, and black pepper. Stir everything together.
Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 20 minutes.
While the soup simmers, prepare the cornmeal dumplings. In a mixing bowl, whisk together the flour, cornmeal, baking powder, and salt.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Stir in the milk gradually until a soft dough forms. Do not overmix.
After 20 minutes of simmering the soup, remove the bay leaves. Stir in the chopped parsley.
Using a spoon, drop small portions of the dumpling dough onto the surface of the simmering soup.
Cover the pot with a tight-fitting lid and let the dumplings cook for 15 minutes, undisturbed, until they are fluffy and cooked through.
Serve the soup hot with the cornmeal dumplings scooped on top. Enjoy!
Nutrition Facts
Calories |
1758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 7354 mg | 320% | |
| Total Carbohydrate | 249.6 g | 91% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 57.4 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 579 mg | 45% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 5243 mg | 112% | |
*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.
