A Hearty Vegetable Soup Recipe

Recipe for creamy vegetable soup with parsley dumplings.


| January/February 1986


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 

Soup  

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
 

Dumplings 

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
 





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