Veggie Soup with Dumplings ala Rachel Ray
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 tbsp Olive oil4 c. chopped kale1 onion, chopped,2 carrots choppedbay leaf1 potato, chopped2 cups zucchini, chopped1 qt. chicken (or veggie) broth 1 can (14 oz) garbanzo beans, rinsed and drained2 tbsp. flour1 tbsp dijon mustard, peas2 tbsp tarragon, chopped2 tbsp chopped parsley 1 1/2 cup bisquick heartsmart1/2 cup chicken broth, cooled to room temp.
Serving Size: 4
Heat oil in soup pot, add kale, onion, carrot, and bay leaf. Cook and stir 5 min, add potato and zucchini. Add broth and beans. Bring to a simmer, cook till veggies are tender. Mix together the mustard and the flour, add to soup. Add peas (and tarragon).
Mix bisquick with remaining 1/2 cup chicken broth and the parsley. Using 2 spoons, shape roughly into spheres, drop on top of simmering broth. Cover and simmer 8 - 15 minutes longer, till dumplings are light and fluffy. Uncover, take off heat, sprinkle with paprika, and serve.
Number of Servings: 5
Recipe submitted by SparkPeople user RUTHLATHE.
Heat oil in soup pot, add kale, onion, carrot, and bay leaf. Cook and stir 5 min, add potato and zucchini. Add broth and beans. Bring to a simmer, cook till veggies are tender. Mix together the mustard and the flour, add to soup. Add peas (and tarragon).
Mix bisquick with remaining 1/2 cup chicken broth and the parsley. Using 2 spoons, shape roughly into spheres, drop on top of simmering broth. Cover and simmer 8 - 15 minutes longer, till dumplings are light and fluffy. Uncover, take off heat, sprinkle with paprika, and serve.
Number of Servings: 5
Recipe submitted by SparkPeople user RUTHLATHE.
Nutritional Info Amount Per Serving
- Calories: 413.6
- Total Fat: 7.6 g
- Cholesterol: 8.5 mg
- Sodium: 2,362.5 mg
- Total Carbs: 75.4 g
- Dietary Fiber: 11.3 g
- Protein: 14.6 g