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Vegetable Soup with Cornmeal Dumplings

Vegetable Soup with Cornmeal Dumplings

A hearty vegetable soup simmered with tomatoes, green beans, potatoes, and sweet corn, then topped with tender cornmeal dumplings. The dumplings steam directly on the soup, thickening the broth slightly and turning a simple pot of vegetables into a satisfying dinner.

Prep: 25 min · Cook: 45 min · Total: 70 min · Serves: 6

Ingredients

  • 2 medium carrots (peeled and diced)
  • 0.75 cup whole milk
  • 2 tbsp tomato paste
  • 0.5 cup all-purpose flour
  • 1 lb yukon gold potatoes (cut into 1/2-inch cubes)
  • 1 medium zucchini (diced)
  • 1.5 cups corn kernels (fresh or frozen)
  • 2 large celery stalks (diced)
  • 2 tbsp unsalted butter (melted)
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 large yellow onion (diced)
  • 2 cups green beans (trimmed and cut into 1-inch pieces)
  • 1 tsp granulated sugar
  • 3 cloves garlic cloves (minced)
  • 0.25 cup fresh parsley (chopped)
  • 14.5 oz diced tomatoes (canned with juices)
  • 6 cups vegetable broth (low-sodium)
  • 1 cup yellow cornmeal (fine or medium grind)
  • 1.5 tsp kosher salt (divided)
  • 2 tsp baking powder
  • 1 large egg (lightly beaten)
  • 2 tbsp olive oil
  • 0.75 tsp black pepper (divided)

Instructions

  1. Place a 6-quart Dutch oven on the stovetop and heat 2 tbsp olive oil over medium heat until shimmering, about 1 minute.
  2. Add 1 large diced yellow onion, 2 medium peeled and diced carrots, and 2 large diced celery stalks to the Dutch oven, then cook over medium heat, stirring often with a wooden spoon, until the onion is translucent and the vegetables begin to soften, 6-7 minutes.
  3. Stir in 3 minced garlic cloves, 2 tbsp tomato paste, 1 tsp dried thyme, 1 tsp smoked paprika, 1 tsp of the kosher salt, and 0.5 tsp of the black pepper, then cook over medium heat for 1-2 minutes until the tomato paste darkens slightly and the garlic smells fragrant.
  4. Pour in 6 cups low-sodium vegetable broth while scraping the bottom of the Dutch oven with the wooden spoon to loosen any browned bits, then add the 14.5 oz canned diced tomatoes with juices and 1 lb cubed Yukon Gold potatoes.
  5. Increase the heat to high and bring the soup to a steady boil, which should take 5-7 minutes, then reduce the heat to medium-low so the liquid maintains a gentle simmer with small bubbles around the edges.
  6. Cover the Dutch oven partially and simmer the soup over medium-low heat for 12 minutes, stirring once or twice, until the potatoes are just beginning to turn tender when pierced with a fork.
  7. Add 2 cups trimmed green beans, 1.5 cups corn kernels, and 1 medium diced zucchini to the Dutch oven, then simmer uncovered over medium-low heat for 6-8 minutes until the green beans are bright green and the potatoes are fully tender but not falling apart.
  8. While the vegetables simmer, whisk 1 cup yellow cornmeal, 0.5 cup all-purpose flour, 2 tsp baking powder, 1 tsp granulated sugar, the remaining 0.5 tsp kosher salt, and the remaining 0.25 tsp black pepper together in a medium mixing bowl until evenly combined.
  9. Whisk 0.75 cup whole milk, 1 lightly beaten large egg, and 2 tbsp melted unsalted butter together in a small bowl, then pour the wet mixture into the cornmeal mixture and stir with a spatula just until a soft, thick batter forms with no dry pockets.
  10. Adjust the soup to a gentle simmer over medium-low heat; the surface should bubble lightly but not boil hard, so the dumplings can steam without breaking apart.
  11. Use two soup spoons to drop the cornmeal batter in 12 even mounds directly onto the surface of the simmering soup, spacing them slightly apart around the Dutch oven.
  12. Cover the Dutch oven tightly with a lid and cook the dumplings over medium-low heat without lifting the lid for 13-15 minutes, until the dumplings are puffed, firm to the touch, and a toothpick inserted into the center of the largest dumpling comes out clean; the egg in the dumplings should be fully set to 160°F (71°C).
  13. Remove the Dutch oven from the heat and let the soup stand covered for 5 minutes so the dumplings finish steaming and the broth settles.
  14. Gently stir 0.25 cup chopped fresh parsley into the broth around the dumplings, then ladle the vegetable soup into wide bowls with 2 dumplings per serving and serve hot.

Nutrition (per serving)

  • Calories: 346
  • Protein: 10 g
  • Fat: 12 g
  • Carbohydrates: 53 g
  • Fiber: 8 g
  • Sugar: 12 g
  • Sodium: 916 mg

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