Vegetable Soup with Cornmeal Dumplings

Warm, hearty, and brimming with fresh vegetables, this Vegetable Soup with Cornmeal Dumplings is the ultimate comfort food with a wholesome twist. Crafted with a vibrant medley of zucchini, green beans, carrots, and celery in a flavorful tomato-infused broth, this soup is both nourishing and satisfying. The real star, however, is the fluffy cornmeal dumplings, which simmer to perfection right on top of the soup, adding a rustic and buttery touch to each bowl. Perfect for a cozy dinner or meal prep, this recipe comes together in just one pot and offers a beautiful balance of nutrients, texture, and flavor. Whether you're catering to vegetarians or simply craving a hearty, homemade soup, this dish is sure to warm you from the inside out!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and chopped
• 2 stalks celery stalks, chopped
• 3 cloves garlic cloves, minced
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and chopped
• 1 14.5-ounce can diced tomatoes with juice
• 6 cups vegetable broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 3 tablespoons fresh parsley, chopped
• 0.75 cups all-purpose flour
• 0.25 cups fine cornmeal
• 1.5 teaspoons baking powder
• 0.25 teaspoons salt (for dumplings)
• 2 tablespoons butter, cubed and cold
• 0.25 cups milk

Directions

Step 1

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

Step 2

Add the diced onion, chopped carrots, and celery. Sauté for 5-7 minutes until softened.

Step 3

Add the minced garlic and cook for 1 more minute, stirring constantly.

Step 4

Stir in the diced zucchini and green beans, and cook for another 3-4 minutes.

Step 5

Pour in the diced tomatoes with juice and vegetable broth.

Step 6

Add the bay leaves, dried thyme, salt, and black pepper. Stir everything together.

Step 7

Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 20 minutes.

Step 8

While the soup simmers, prepare the cornmeal dumplings. In a mixing bowl, whisk together the flour, cornmeal, baking powder, and salt.

Step 9

Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Step 10

Stir in the milk gradually until a soft dough forms. Do not overmix.

Step 11

After 20 minutes of simmering the soup, remove the bay leaves. Stir in the chopped parsley.

Step 12

Using a spoon, drop small portions of the dumpling dough onto the surface of the simmering soup.

Step 13

Cover the pot with a tight-fitting lid and let the dumplings cook for 15 minutes, undisturbed, until they are fluffy and cooked through.

Step 14

Serve the soup hot with the cornmeal dumplings scooped on top. Enjoy!

Nutrition Facts

Serving size	(2725.5g)

Amount per serving	% Daily Value*
Calories	1758.5

Total Fat 68.8g	0%
Saturated Fat 22.9g	0%
Polyunsaturated Fat 7.0g
Cholesterol 68.4mg	0%
Sodium 7353.8mg	0%
Total Carbohydrate 249.6g	0%
Dietary Fiber 39.6g	0%
Total Sugars 57.4g
Protein 52.0g	0%

Vitamin D 41.0IU	0%
Calcium 579.2mg	0%
Iron 17.7mg	0%
Potassium 5243.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.9%

Protein: 11.4%

Carbs: 54.7%