Peas and Carrots Soup with Dumplings

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

1. Heat a couple Tbsp of olive oil over a medium high heat in a large soup pot. Add butter to melt.
2. 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.
3. Sprinkle the flour on the vegetables and stir for a minutes
4. 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
5. Add the chopped fresh herbs to the biscuit batter and combine.
6. When soup is bubbling, form batter into small dumplings, gently stirring, until just firm, 8-10 mins.
7. Discard bay leaf, transfer to bowl& enjoy!

5 from 1 vote

click the stars to rate!

Peas-and-Carrots Soup with Dumplings

4 -6

Print Recipe

Pin Recipe

Rate Recipe

Save Recipe Saved!

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Email this recipe!

Get this recipe emailed straight to your inbox!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Save

Cook ModePrevent your screen from going dark

Ingredients

 

1x2x3x

• ▢ 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!

Toggle Nutrition Information

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Sharing of this recipe is encouraged and appreciated. Copying of full recipe to any social media is prohibited.

Did You Make This Recipe?

Make sure to share it with me below!

@FamilyFreshMeals Leave A Comment @familyfresh

Looking for more soup ideas? Try these yummy soup recipes!

Email Me This Recipe!

Need to save time? Have this article emailed straight to your inbox + sign up for all the latest recipes!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Save