Vegetable Soup and Dumplings

• Produce

  • 1/2 cup Celery
  • 1 can Garbanzo beans
  • 1 tbsp Garlic
  • 1 cup Gold potato
  • 1/2 cup Onion

• Canned Goods

  • 6 cups Broth
  • 2 tbsp Tomato paste

• Baking & Spices

  • 2 tsp Baking powder
  • 1/2 tsp Chili powder
  • 1 cup Flour
  • 1/2 tsp Pepper
  • 1 tsp Salt
  • 1/2 tsp Sugar

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 tbsp Butter
  • 1/2 cup Milk

• Frozen

  • 1 cup Mixed frozen vegetables

• Beer, Wine & Liquor

  • 1 Beer

• Other

  • 1 Large dutch oven, or pot
  • 1 Medium mixing bowl

Found on thehungrywaitress.com

Description

Ingredients

• 1 Tablespoon butter
• 1 Tablespoon olive oil
• ½ cup onion
• ½ cup celery
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 Tablespoon garlic
• ½ teaspoon chili powder
• 2 Tablespoon tomato paste
• 1 beer, optional (I like a lager)
• 6 cups broth, vegetable
• 1 cup mixed frozen vegetables (whatever blend you like)
• 1 cup gold potato, cubed
• 1 can garbanzo beans, drained and rinsed
• 1 cup flour
• 2 teaspoons baking powder
• ½ teaspoon sugar
• ½ teaspoon salt
• 1 Tablespoon butter
• ½ cup milk
• 1 large dutch oven, or pot
• 1 medium mixing bowl

Directions

• Start by melting the butter and olive oil over medium high heat in a large pot or dutch oven. Add the onion, celery, to the hot oil/butter mixture. Cook the vegetables for around 2 minute stirring constantly. Add the garlic and chili powder. Stir for another 2 minutes. Dump in the tomato paste, and mix it into everything for another 2 minutes. Pour in the beer, and cook for about 4 minutes (until the beer has mostly evaporated). Pour in the broth. Add the frozen vegetables, potatoes, and beans. Bring the soup to a simmer and cover it with a lid.
• Cook for around 20-30 minutes. Test the potatoes to make sure they are not crunchy. Taste the broth and add additional salt and pepper to taste. Then start on the dumplings.
• For the dumpling combine the flour, baking powder, sugar, and salt in a medium mixing bowl. Mix the butter into the flour mixture using you fingers (just like you are making biscuits). Pour in the milk and stir until a dough forms. Drop Tablespoons of dough into the hot vegetable stew. Cover and cook for 15-20 minutes. The dumplings should look light and fluffy.