- 1
- 20 mins
- 110 mins
Ingredients
- Vegetable Soup
- 2 teaspoons cooking oil
- 3 cups diced onion
- 5 cloves garlic, minced
- 2 cups diced carrots
- 2 cups diced celery
- 2 diced yellow bell peppers
- 1 cup sliced zucchini
- 1 cup cherry tomatoes, halved
- 2 cups sliced shiitake mushroom caps
- 10 cups gluten-free low-sodium vegetable broth
- 2 tablespoons cracked black pepper
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 3 tablespoons fresh parsley, chopped, for garnish
- Dumplings
- 1 loaf Schar’s Artisan Baker White Bread, slices lightly toasted
- Salt and pepper, to taste
- 1 tablespoon butter or dairy-free alternative
- 1 cup milk of choice
- 2 large eggs
- 1 small onion, diced
- 1 1/2 tablespoons fresh parsley, chopped
- 1 1/2 tablespoons fresh rosemary, chopped
- Gluten-free breadcrumbs, as needed
Preparation
Step 1
1. Heat a large stockpot on the stove over medium heat. When hot, add the oil. Add onions and cook, stirring regularly, until onions have browned.
2. Add garlic, carrots, celery, bell peppers, zucchini, tomatoes and mushrooms and lightly saute 3 to 5 minutes.
3. Pour broth over vegetables. Bring to a gentle simmer and simmer 1 hour. Season with cracked black pepper. Stir in thyme and rosemary.
4. While soup is simmering, gently cut toasted bread slices into 1-inch squares and place in a bowl with salt and pepper.
5. Heat butter and milk until steaming but not cooked. Pour over the bowl of bread squares and let stand 10 minutes.
6. Add eggs, onion, parsley, and rosemary to the bowl and knead into a mixture to form a dough.
7. Form balls with the dough, adding breadcrumbs if the dough is too wet to stick together.
8. Place dumplings into simmering pot for 20 minutes.
9. Serve warm, garnished with fresh parsley.
Each cup serving of soup contains 52 calories, 1g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 66mg sodium, 11g carbohydrate, 2g fiber, 3g sugars, 1g protein, 3Est GL.
Each dumpling contains 134 calories, 3g total fat, 1g saturated fat, 0g trans fat, 40mg cholesterol, 151mg sodium, 24g carbohydrate, 2g fiber, 4g sugars, 3g protein, 13Est GL.