Friday, March 25, 2011

Harvest Vegetable Soup with Corn Dumplings


Servings: 8
Preparation Time: 1 hour

2 tablespoons olive oil
2 large yellow onions, diced (about 2 cups)
1 large red bell pepper, cut into ½-inch dice (about 1 cup)
4 medium cloves garlic, minced (about 2 teaspoons)
4 quarts chicken broth
1 (28-ounce) can diced tomatoes
3 medium sweet potatoes, cut into ½-inch dice about 2 cups
8 ounces green beans, cut into 1-inch pieces about 1 cup
2 large carrots, diced (about ½ cup)
2 medium zucchini, cut into ½-inch dice (about 2 cups)
1 pound spinach leaves, chopped (about 5 cups) 2 medium
1 (15-ounce) can navy beans, drained
¼ cup fresh parsley leaves, chopped
1 teaspoon dried red pepper flakes
Salt and freshly ground pepper

1 cup all-purpose flour
1 tablespoon cornmeal
1 ½ teaspoons baking powder
1 teaspoon sugar
½ teaspoon salt
1 tablespoon butter, cut into pieces
2 tablespoons fresh basil leaves, chopped
1/3 cup milk
½ cup canned corn, drained

Heat the oil in a large pot over medium high heat.

Add the onion, garlic and red pepper to the pan. Cook until the vegetables are soft, about 5 minutes.

Pour the chicken broth into the pan. Stir in the diced tomatoes.

Add the sweet potatoes, green beans, carrots and zucchini. Reduce heat and simmer for 20 minutes or until the vegetables are soft.

Stir in the spinach, navy beans and parsley. Season with red pepper flakes, salt and pepper. Simmer for 5 minutes more.

Place the flour, cornmeal, baking powder, sugar and salt into the bowl of a food processor.

Place the butter pieces into the bowl and pulse until the mixture resembles course crumbs.

Place this mixture into a bowl. Stir in the basil, milk and corn. Stir until just moist.

Bring the soup to a boil.

For 8 dumplings by rounded tablespoon. Drop each one into the soup.

Cover the soup pot. Reduce the heat to medium low and simmer for 10 minutes or until the dumplings are cooked through.

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