Vegetable and Dumpling Soup

 My mom really wanted dumplings on Wednesday, but I didn't want to wait for the chicken to thaw (me and my impatience!), so I made Chicken and Dumplings without the chicken.

1 cup all-purpose flour 2 teaspoons baking powder 1 teaspoon white sugar

1/2 teaspoon salt 1 tablespoon margarine 1/2 cup milk

 

Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough.

 

Chop onion, broccoli, carrots, and pepper and mince garlic. Heat oil and saute onion and garlic until onion is translucent.

 

Heat to medium-high. Add vegetable broth and vegetables.

Simmer for 30 minutes or until vegetables are tender.

 

Drop dumplings by spoonfuls into boiling stew.

 

Cover and simmer 15 minutes without lifting lid. Serve with cheese.

Ingredients:

1 cup all-purpose flour 2 teaspoons baking powder 1 teaspoon white sugar 1 medium onion, chopped 1 head of broccoli, chopped 1/2 medium green bell pepper, chopped

1/2 teaspoon salt 1 tablespoon margarine 1/2 cup milk 1 clove of garlic, minced 10 baby carrots, chopped 32 oz. vegetable broth

Directions:

1.	Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough.
2.	Chop onion, broccoli, carrots, and pepper and mince garlic. Heat oil and saute onion and garlic until onion is translucent.
3.	Heat to medium-high. Add vegetable broth and vegetables. Simmer for 30 minutes or until vegetables are tender.

4.	Drop dumplings by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve with cheese.