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Peas-and-Carrots Soup with Dumplings

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  • 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.


  • 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!