Vegetable Soup and Dumplings

A nice and different soup for when it gets cold outside.

Author:Gwyn Weisberg
Yield:4 Serving(s)


carrots, sliced
1/2 lb. squash, cubed
1 medium onion, sliced
2 1/2 cups vegetables , mushrooms, green beans, spinach, peas
1 cloves garlic
4 cups vegetable broth, boiling
1 tsp. soy sauce
1 tsp. sugar
1 tbsp. salt
1/2 tsp. black pepper, freshly ground
1/2 tsp. spike spices
1 cups unbleached white flour
1/2 tsp. salt
1 tsp. baking powder
1/2 cups milk
2 tbsp. vegetable oil


  1. Sauté onion and garlic in hot oil. Add water, soy sauce, and seasonings.
  2. Add carrots and vegetables. Continue cooking until carrots are done, about 20-30 minutes. (Cubed potatoes or sliced mushrooms may be added at the same time as the carrots, or green beans or peas during the last 10 minutes of cooking).
  1. : Sift flour, salt and baking powder together. Add milk and vegetable oil to make soft dough. Drop by spoonfuls over Vegetable Soup, covering top. Cover tightly and steam without lifting lid for 15 to 20 minutes or until dumplings are fluffy.