Ingredients:
1 tablespoon olive oil
3 cups finely chopped onions
1/8 teaspoon ground cloves
4 garlic cloves, minced
2 bay leaves
3 cups water
3 (16 ounce) cans vegetable broth
1 1/2 cups sweet potatoes, diced and peeled
1 (16 ounce) cans navy beans, rinsed and drained
1 (16 ounce) cans diced tomatoes
2 cups frosen whole kernel corn, thawed
2 cups sliced zucchini or 2 cups other summer squash
1/4 cup chopped parsley
1/8 teaspoon ground red pepper
1 poblano peppers, chopped (optional)
1/2 cup red bell peppers, chopped (optional)
3/4 cup all-purpose flour
1 tablespoon cornmeal
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon butter
1/2 cup nonfat milk
1/3 cup frozen whole kernel corn, thawed
Directions:
To prepare soup, heat oil in a large Dutch oven over medium heat.
Add onion, cloves, garlic, and bay leaves; cook 10 minutes.
Add water, broth, and tomatoes; bring to a boil.
Add sweet potato and beans; cook for 10 minutes.
Stir in corn, zucchini, peppers, parsley, and red pepper; bring to a boil. R.
Reduce heat, and simmer 5 minutes.
Discard bay leaves.
To prepare dumplings, lightly spoon flour into dry measuring cups; level with a knife.
Combine flour and next 4 ingredients (flour through salt) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Add milk and corn; stir just until moist.
When ready to serve, bring soup to a boil.
Drop dumpling dough by rounded tablespoonfuls into the vegetable mixture to form 8 dumplings.
Cover, reduce heat, and cook over medium-low heat 10 minutes or until dumplings are done (do not boil).
Servings: 8-10
Time preparation: 30 min.
Time total: 60 min.