Vegetable Soup with Gouda Dumplings
 
Prep time
Cook time
Total time
 
Hearty vegetable soup with melt-in-your mouth gouda dumplings!
Author:
Recipe type: Soup, Main Dish
Cuisine: Vegetarian
Serves: 6-8
Ingredients
White Bean Vegetable Soup
  • 2 stalks celery, chopped
  • 2 large carrots, peeled and chopped
  • 2 leeks, chopped
  • 1 yellow squash, chopped
  • 1 zucchini, chopped
  • 1 bunch kale, large center stems removed, then chopped
  • 1 14.5-ounce can cannelini beans
  • 4 cups vegetable broth
  • 3 cups water
  • 3 bay leaves
  • 1 bunch parsley, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ¼ teaspoon cayenne
  • 3 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 tablespoon dijon
Whole Wheat Gouda Dumplings
  • 1 and ½ cups whole wheat pastry flour
  • 1 tablespoon cornmeal
  • 3 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 tablespoons butter, cut into small chunks
  • 1 cup milk (I used skim and it turned out fine)
  • ½ cup gouda cheese, shredded
Instructions
  1. In a large pot, sauté the olive oil with the garlic over medium heat until fragrant, being careful not to burn it. Add in the leeks and cook for about 3 minutes, until soft. Add in the rest of the veggies (except the kale), turn the burner to medium-low, and cover the pot. Let the vegetables cook, stirring occasionally, until tender (about 8-10 minutes).
  2. While you're waiting for the veggies to cook down, get your dijon roux together: melt the butter in the microwave, then stir in the flour and dijon mustard.
  3. Once the vegetables are tender, pour in the roux, stock, water, kale, spices, salt, pepper, and parsley (reserving some for garnish). Cover and let simmer 20 minutes (or however long you have until dinner time), again stirring occasionally.
  4. As the soup simmers, prepare the dumplings. Bring a large pot of water to a boil. Combine the flour, baking powder, salt, and cornmeal in a medium-sized bowl. Cut in the butter, and use your hands to fully incorporate it until there are only pea-sized bits of butter remaining. Pour in the milk and the cheese, stirring with a fork until the wet and dry ingredients are fully incorporated. Drop the dumplings by half-tablespoon into the boiling water, cover, and reduce to a simmer for 7-9 minutes.
  5. Ladle up the soup, add a few dumplings to each bowl, and garnish with remaining parsley. Then sit yourself in front of the TV and dig into those dumps.
Notes
Note: You can cook the dumplings in the soup following the same directions described above, but I didn't want to end up with boiling hot soup when it was time to eat, so I did them separately.
Recipe by Veggie and the Beast at https://veggieandthebeastfeast.com/2012/10/18/vegetable-soup-with-gouda-dumplings-aka-dawsons-dumps/