Bean & Vegetable Soup with Corn Dumplings

Serves 8 | Prep Time 0:15 | Cook Time 0:35

Ingredients

Directions

To prepare the soup, heat the oil in a large soup pot and sauté the garlic, onions and bay leaf for 5 to 7 minutes. Add the water or vegetable stock, tomatoes, beans, carrots, celery and sea salt. Cover and bring to a boil. Simmer 10 minutes. Remove bay leaves and discard. Add the black pepper, green beans, zucchini, green peas and parsley. Cover and simmer another 5 minutes.

To prepare the dumplings, mix all dry ingredients, sweet corn and red pepper. Mix the Edensoy and oil together. Add wet ingredients to the dry and stir.

Bring the soup to a boil and spoon the dumpling batter by the tablespoonful into the soup. There will be approximately 8 to 10 dumplings. Cover, reduce the flame to low and simmer about 7 to 10 minutes until the dumplings are done. Make sure not to boil the dumplings as they fall apart easily. To test the dumplings, pierce one with a fork. They should be moist on the outside but dry and fluffy on the inside. Ladle the soup into individual bowls with one dumpling each.

Yields 8 dumplings

Nutritional Info

Related Recipes

Beans, Condiments, Edensoy, Good/High Fiber, Good/High Protein, Mexican/Spanish, No Sweetener Added, Oils, Soup, Chili & Stews, Tomatoes, Vegan, Whole Grain