Vegetable Soup with Dumplings! It’s finally getting cold outside, so I am craving soup. I am exhausted from Thanksgiving, my dad’s birthday, and Nolan’s birthday all in a row. There was a lot of cooking…
This soup is so easy to pull together. I don;t even mind making it after a long day. I use frozen vegetables to cut some chopping time down. There is also garbanzo beans, gold potatoes, celery, onion, garlic, and beer in this savory soup. The dumplings make this soup SOUPER (haha!) delicious.
Dumplings….yum.
Vegetable Soup and Dumplings
Vegetable Soup with Dumplings is a great hearty vegetarian dinner recipe. You won’t even notice there is no meat! I love this warm bowl of soup.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 minutes
- Yield: 6 1x
- Category: Dinner
Scale
Ingredients
Stew
- 1 Tablespoon butter
- 1 Tablespoon olive oil
- 1/2 cup onion
- 1/2 cup celery
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 Tablespoon garlic
- 1/2 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
Dumplings
- 1 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1 Tablespoon butter
- 1/2 cup milk
Equipment
- 1 large dutch oven, or pot
- 1 medium mixing bowl
Instructions
- 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 (Tip from a reader – Bring the soup to a simmer by turning down the heat before you add the dumplings. Thanks for the tip Penelope!).
- Cover and cook for 15-20 minutes. The dumplings should look light and fluffy.
Thank you so much for sharing! This recipe has a hearty blend of seasonings and is perfect for a fall dinner. It totally warms the heart. I made it earlier this week for my teenage daughters who are both vegetarian, and then they asked for it again last night, so I made it again.
If you are worried that the dumplings might fall apart, just make sure that the soup isn’t boiling when you drop the dough into the soup and they will be just fine.
Thank you Hungry Waitress!!!
Oh wow! You are so welcome Penelope! Great tip about the dumplings too! Thank you so much! This makes my Monday much brighter!
Thank you so much for this recipe! I made it last night for myself and my boyfriend and we both gobbled it up. I was skeptical about adding the whole beer because we both are not fans of beer, but it gave the soup such a good depth and flavor. I used fresh carrots, potatoes, celery, onion, and frozen peas and left out the beans. I’ll definitely be making this again and again! Simple to make, amazing and hearty and warming to eat.
★★★★★
Thank you sooo much! I’m so glad y’all enjoyed this recipe. It’s a great base recipe. I love adding different vegetables and herbs!
This was amazing, never thought of beer as a flavour base before. Great recipe 🙂
★★★★★
Thank you!
I can’t wait to make this for dinner! I have a question about the quantity of the 1 beer – is it a can or a bottle of beer? Thanks so much!
It can be a can or bottle as long as it’s 12 ounces. A Lager or Pilsner work best! I use whatever I have in the fridge which is usually Founder’s Solid Gold. So happy your are making this!