Ingredients
1-1/2 cups chopped onions4 medium carrots, sliced3 celery ribs, sliced2 tablespoons canola oil3 cups vegetable broth4 medium potatoes, peeled and sliced4 medium tomatoes, chopped2 garlic cloves, minced1/2 teaspoon salt1/2 teaspoon pepper1/4 cup all-purpose flour1/2 cup water1 cup chopped cabbage1 cup frozen peasCARROT DUMPLINGS:2-1/4 cups reduced-fat biscuit/baking mix1 cup shredded carrots1 tablespoon minced fresh parsley1 cup cold water10 tablespoons shredded reduced-fat cheddar cheese
Preparation
In a Dutch oven, cook the onions, carrots and celery in oil for 6-8 minutes or until crisp-tender. Stir in the broth, potatoes, tomatoes, garlic, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
In a small bowl, combine flour and water until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cabbage and peas.
For dumplings, in a small bowl, combine baking mix, carrots and parsley. Stir in water until moistened. Drop in 10 mounds onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Garnish with cheese.
