A Hearty Vegetable Soup Recipe

Recipe for creamy vegetable soup with parsley dumplings.
By the MOTHER EARTH NEWS editors
January/February 1986
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Along with hearty vegetables, whole-wheat dumplings turn this soup into a full meal.

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It's a damp, gray, chilly day, and your mood has begun to mirror the elements. What to do? Get out the soup pot! In no time at all, a bubbling broth will fill the house with rich aromas, lifting your spirits and sparking your appetite. And, come supper, there will be bowls of steaming vegetable soup, for warming icy fingers and cheering winter-weary hearts.

The recipe below, taken from MOTHER EARTH NEWS' Fresh Foods Country Cookbook, makes a hearty vegetable soup that, with its whole-wheat dumplings, is a meal in itself.

Creamy Vegetable Soup With Parsley Dumplings Recipe 


3 cups water or broth
2 medium onions, chopped
2 celery stalks, diced
2 cups fresh or canned tomatoes (cut up tomatoes, include juice)

2 carrots, sliced 

2 potatoes, diced
1 or 2 cups other favorite vegetables
1/2 cup margarine or butter
1/2 cup whole-wheat flour
Salt and pepper, to taste


2 cups whole-wheat flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup minced parsley
1/4 cup shortening
1 egg, slightly beaten
3/4 cup milk

  1. In a large, covered pot, cook the vegetables in the water or broth until the firmest ones are barely tender (about 30 minutes).
  2. Melt the butter or margarine in a small saucepan and stir in the flour to form a smooth paste. Mix in 1 or 2 cups of the hot broth to make a lumpfree sauce, add salt and pepper, then gradually stir the thickening into the large pot of soup.
  3. For the dumplings, sift together the flour, baking powder, and salt. Cut in the parsley and shortening until the mixture resembles coarse meal.
  4. Mix the egg and milk, and blend into the dry ingredients until they are just dampened. Drop the batter by spoonfuls on top of the boiling soup, cover the pot, and simmer for 12 minutes before serving.

Serves six.  

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