veggie dumpling soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 696.9
- Total Fat: 13.5 g
- Cholesterol: 0.0 mg
- Sodium: 1,770.1 mg
- Total Carbs: 114.6 g
- Dietary Fiber: 18.8 g
- Protein: 29.3 g
View full nutritional breakdown of veggie dumpling soup calories by ingredient
Introduction
based on Rachael Ray's that was aired today adding more veg and protein with the beans. you can reduce the salt level by making the soup with half water half stalk based on Rachael Ray's that was aired today adding more veg and protein with the beans. you can reduce the salt level by making the soup with half water half stalkNumber of Servings: 8
Ingredients
* Onions, raw, 1 large
* Carrots, raw, 6 ounces
* Celery, raw, 8 ounces
* *Potato, raw, 1 large (3" to 4-1/4" dia.)
* Summer squash, 1 small
* Zucchini, 1 medium
* Pink Beans - 1 large can 1.13 pound
* Peas, frozen, 0.5 cup
* Yellow Sweet Corn, Frozen, 0.5 cup kernels
* Olive Oil, 2 tbsp
Vegetable Broth, 8 cup
salt
* Canol a Oil, 1/3 cup
* Whole Wheat Flour, 1 cup
* Flour, white, 1 cup
* Salt, 1 teaspoon
* Baking Powder, 3 tsp
Directions
heat large stock pot ie large cast iron. add olive oil and heat add chopped veg up to pink beans. salt and add bay leaf and other herbs desired. cover and let soften for a few min. the potatoes will still be hard. add veg broth/stock and drained beans but not rinsed to the pot. cover and cook for about 20 min. mix flours salt and baking powder add soy milk and canola oil stir till combined. not all the flour will mix in. can add herbs to dumplings. form or spoon into walnut sized balls add to soup and cover for 20 min. can add when soup is cooking.
makes about 8-10 2 cup bowls with 3-4 dumplings depending on size.
Number of Servings: 8
Recipe submitted by SparkPeople user JFREE456.
makes about 8-10 2 cup bowls with 3-4 dumplings depending on size.
Number of Servings: 8
Recipe submitted by SparkPeople user JFREE456.