Vegetable Soup with Lite Buttermilk Parsley Dumplings
Cook time: 
Total time: 
Serves: 12 servings with 8 dumplings
 
Ingredients
  • Soup
  • 2 quarts mixed vegetable juice (V8)
  • 2 quarts water
  • 1¼ cups fresh, sliced tomatoes
  • * 1 medium head cauliflower
  • 7 zucchini
  • 6 small carrots
  • 7 celery stalks
  • 2 medium potatoes, peeled and cubed
  • 1 medium onion, chopped
  • 1 Tbsp thyme
  • 1 bay leaf Fresh ground pepper to taste
  • Lite Buttermilk Parsley Dumplings
  • ½ cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp dried parsley flakes or snipped parsley
  • 1 Tbsp SACO Cultured Buttermilk Blend
  • 1 egg white
  • 1 Tbsp water
  • 1 Tbsp vegetable oil paprika
Instructions
  1. Soup
  2. Clean vegetables and cut into bite-size pieces.
  3. Place all ingredients in large soup pot and simmer up to 1 hour, or until vegetables are done to your taste.
  4. Remove bay leaf before serving.
  5. Add Dumplings, cook until done.
  6. *Can substitute 1-10 oz. can of low-salt canned tomatoes OR 1-10 oz. can of Italian canned tomatoes for the fresh tomatoes, if you prefer.
  7. Lite Buttermilk Parsley Dumplings
  8. In large mixing bowl, stir together the flour, baking powder, parsley and Buttermilk Blend.
  9. In small cup or bowl combine the egg white, water and oil.
  10. Stir into the flour mixture just until moistened and sticky.
  11. Drop by small spoonfuls into the simmering soup.
  12. Sprinkle with paprika for color.
  13. Cook uncovered 10 minutes.
  14. Cover and simmer an 10 additional minutes.
Nutrition Information
Calories: 147 Fat: 2g Saturated fat: 0g Trans fat: 0g Carbohydrates: 29g Sugar: 12g Sodium: 434mg Fiber: 6g Protein: 6g Cholesterol: 0mg
Recipe by SacoFoods at http://www.sacofoods.com/vegetable-soup-with-lite-buttermilk-parsley-dumplings/