Vegetable Soup With Carrot Dumplings

• chopped onions1 1⁄2 cups
• medium carrots, sliced↗4
• celery ribs, sliced↗3
• canola oil↗2 tablespoons
• vegetable broth↗3 cups
• medium potatoes, peeled, and sliced↗4
• medium tomatoes, chopped↗4
• garlic cloves, minced↗2
• salt↗1⁄4 teaspoon
• pepper↗1⁄2 teaspoon
• all-purpose flour↗1⁄4 cup
• water↗1⁄2 cup
• chopped cabbage1 cup
• frozen peas↗1 cup
• carrot dumplings
• cups reduced-fat baking mix2 1⁄4
• cup shredded carrot1
• tablespoon minced fresh parsley1
• cup cold water1
• tablespoons shredded reduced-fat cheddar cheese↗10

Step-by-step instructions

1. 1

   In a dutch oven, cook the onions, carrots, and celery in oil for 6-8 minutes or until crisp-tender.

2. 2

   Stir in the broth , potatoes, tomatoes, garlic, salt, and pepper and bring to a boil.

3. 3

   Reduce heat, cover and simmer for 15-20 minutes or until vegetables are tender.

4. 4

   In a small bowl, combine flour and water until smooth, and stir into vegetable mixture, bring to a boil, cook and stir for 2 minutes or until thickened.

5. 5

   Stir in cabbage and peas.

6. 6

   FOR THE CARROT DUMPLINGS.

7. 7

   In a small bowl, combine baking mix, carrots, and parsley.

8. 8

   Stir in water until moistened, then drop in 10 mounds onto simmering soup.

9. 9

   Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean.

10. 10

    Garnish with cheese.