Ingredients:
1 medium onions, diced
1 stalk celery, diced
2 cloves garlic, minced
6 cups vegetable stock
1 large carrots, diced
1/2 cup green beans, cut into 1/2 inch pieces
1/2 cup corn kernels
2 large tomatoes, peeled seeded and chopped
1 yellow squash, chopped
1 small zucchini, chopped
1/2 cup cooked kidney beans
2 large russet potatoes, peeled,boiled and hot- 2 cups worth
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons fresh dill, chopped
2 egg whites
Directions:
In a large soup pot over medium heat cook the onion, celery and garlic in 1/4 cup of stock until vegetables are wilted, around 4 minutes.
Add the carrots, green beans and corn cooking for 5 minutes more.
Add the remaining stock, tomatoes, squash, zucchini and kidney beans.
Bring to a boil.
Reduce heat and simmer for 10 minutes, partially covered.
Pass hot potatoes through a ricer into a large bowl, or lightly mash with a fork.
Sift flour and baking powder over potatoes.
Add salt and dill, mixing gently.
Mixture will be crumbly.
Beat egg whites until soft peaks form.
Mix into potato mixture, folding and stirring.
Dont over mix.
Drop heaping Tablespoonfuls of dumpling dough onto gently simmering soup.
Cook for 10 minutes with the lid off, then cover for 10 minutes more.
Servings: 6
Time preparation: 15 min.
Time total: 45 min.