
With all the snow and cold weather we have been having here in the midwest, I thought a comfort food was in order. Dumplings… can you think of anything more comforting than dumplings! Mmmmmmm.
Now I know all of your diet alarms are going off, but silence those sirens! I have been on and off Weight Watchers for many years ( currently on) and when you plug all these ingredients into their system, it was only 6 points a serving.
I divided this into 6 servings, but you could also do 4 for a hardier serving. Those of you who have never been on WW, 6 points is really good. So sit down and enjoy this warm, filling, HEALTHY bowl of goodness!
How to make Peas and Carrots Soup with Dumplings
- Heat a couple Tbsp of olive oil over a medium high heat in a large soup pot. Add butter to melt.
- Add carrots, celery and onion, season with salt and pepper and the bay leaf. Cover the pot and cook, stirring occasionally, until the carrots soften, about 7-8 mins.
- Sprinkle the flour on the vegetables and stir for a minutes
- Stir in chicken or vegetable broth, mustard and peas. For a thinner soup, you can add 1-1.5 cups of water at this time
- Add the chopped fresh herbs to the biscuit batter and combine.
- When soup is bubbling, form batter into small dumplings, gently stirring, until just firm, 8-10 mins.
- Discard bay leaf, transfer to bowl& enjoy!
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Peas-and-Carrots Soup with Dumplings
Ingredients
- 2 Tbsp olive oil
- 3 Tbsp butter
- 3 carrots- peeled halved lengthwise and thinly sliced
- 1 rib celery chopped
- 1 medium onion chopped
- salt and pepper
- 1 bay leaf
- 2 rounded Tbsp flour
- 1 rounded Tbsp dijon mustard
- 1 cup frozen peas
- 32 oz of chicken or vegetable broth darryl loved the one made with veggie broth
- 2 Tbsp finely chopped fresh tarragon dill or parsley ( you pick 🙂 )
- 2 cups boxed biscuit mix such as Trader Joe's Biscuit mix, or Jiffy, batter prepared according to package directions.
Instructions
- Heat a couple Tbsp of olive oil over a medium high heat in a large soup pot.
- Add butter to melt.
- Add carrots, celery and onion, season with salt and pepper and the bay leaf. Cover the pot and cook, stirring occasionally, until the carrots soften, about 7-8 mins.
- Sprinkle the flour on the vegetables ans stir for a minute.
- Stir in chicken or vegetable broth, mustard and peas. For a thinner soup, you can add 1-1.5 cups of water at this time
- Add the chopped fresh herbs to the biscuit batter and combine.
- When soup is bubbling, form batter into small dumplings, gently stirring, until just firm, 8-10 mins.
- Discard bay leaf, transfer to bowl& enjoy!
Looking for more soup ideas? Try these yummy soup recipes!
Anonymous says
Great Recipe! Thanks from Florida