Vegetable Soup With Carrot Dumplings - cooking recipe

Ingredients

1 1/2 cups chopped onions
4 medium carrots, sliced
3 celery ribs, sliced
2 tablespoons canola oil
3 cups vegetable broth
4 medium potatoes, peeled, and sliced
4 medium tomatoes, chopped
2 garlic cloves, minced
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
1/2 cup water
1 cup chopped cabbage
1 cup frozen peas
carrot dumplings
2 1/4 cups reduced-fat baking mix
1 cup shredded carrot
1 tablespoon minced fresh parsley
1 cup cold water
10 tablespoons shredded reduced-fat cheddar cheese

Preparation

In a dutch oven, cook the onions, carrots, and celery in oil for 6-8 minutes or until crisp-tender.
Stir in the broth , potatoes, tomatoes, garlic, salt, and pepper and bring to a boil.
Reduce heat, cover and simmer for 15-20 minutes or until vegetables are tender.
In a small bowl, combine flour and water until smooth, and stir into vegetable mixture, bring to a boil, cook and stir for 2 minutes or until thickened.
Stir in cabbage and peas.
FOR THE CARROT DUMPLINGS.
In a small bowl, combine baking mix, carrots, and parsley.
Stir in water until moistened, then drop in 10 mounds onto simmering soup.
Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean.
Garnish with cheese.