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vegetable stew with corn + sage dumplings {virtual vegan potluck}


veggie stew with dumplings

Welcome potluckers! I made a really tasty vegetable stew that is perfect for the cold winter months ahead. There is a ton of veggie goodness in this pot, including carrots, parsnips, potatoes, and corn. The soup is flavored very simply with cloves and cayenne. The cloves really add an interesting flavor to this soup, sort of spicy but also a little sweet. This is the first time I’ve added cloves to soup, and I really liked it. And it made my kitchen smell so good while this soup was bubbling away!

One of my favorite things in the world is making dumplings. It makes you feel like a rock star chef when you drop the dough in the soup, cover the pot, and then 15 minutes later uncover the pot to reveal plumped-up and perfectly cooked dumplings! This time, I made them with corn and chopped fresh sage. You could certainly make this soup without the dumplings and it would still be tasty, but I like the dumplings because they help thicken up the whole soup. So, be all fancy and make some dumplings!

veggie stew with dumplings

As always, I was inspired by the great Jeanne Lemlin for this recipe. In my opinion, she writes some of the best vegetarian cookbooks, hands down. Seriously, pick up any of her cookbooks – you will find endless inspiration and consistently good recipes!

Thanks for visiting my blog! Scroll down to find the link for the next blog in the potluck. Happy soup-making, everyone! ~Inge

in bowl with spoon

Vegetable stew with corn + sage dumplings
Adapted only just a tiny bit from Jeanne Lemlin’s Simply Satisfying

This is a delicious and aromatic vegetable stew that spiced with cloves and cayenne, and the vegan dumplings are flavored with chopped fresh sage. Your kitchen will smell really good as you make this. The original recipe calls for lima beans, so I added them, but I think leaving them out would also be fine.

¼ cup olive oil
3 medium onions, diced
3 garlic cloves, minced
2 bay leaves
4 whole cloves
¼ teaspoon cayenne
8-10 cups veggie stock
1.5 teaspoons salt
Freshly ground black pepper
28-ounce can diced or crushed tomatoes
¾ cup chopped fresh parsley
3 parsnips, peeled and thinly sliced into half moons
2 carrots, peeled and thinly sliced into half moons
2 medium red potatoes, peeled and chopped
2 cups frozen lima beans (optional)
2 cups frozen corn

For the dumplings:
1 cup all-purpose flour
2 tablespoons yellow cornmeal
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon sugar
1 tablespoon chopped fresh sage
½ cup frozen corn, thawed
2/3 cup cold unsweetened almond milk (soy would also work)
1 tablespoon olive oil

To make the soup:

In your biggest soup pot, heat the olive oil and cook the onions and garlic for about 5 minutes. Add the bay leaves, cloves, and cayenne, stirring everything around. Cook for another minute or so. It will really start to smell good in your kitchen at this point!

Once the spices are fragrant, add the veggie stock, salt, pepper, tomatoes, ½ cup of the parsley, parsnips, carrots, potatoes, and lima beans. Stir everything up and cook for about 45 minutes, until the veggies are soft. For the veggie stock, I start with 8 cups and then add more (up to 10 cups total) if needed, as the soup cooks down.

Once the veggies are soft, add the corn and remaining ¼ cup parsley to the soup. Cook for another 5 minute or so. Remove the bay leaves.

To make the dumplings:
While the soup is cooking, prepare the dumpling mixture. Combine the flour, cornmeal, baking powder, salt, sugar, and sage in a bowl and mix well. Make a well in the center of the bowl and add the olive oil, almond milk, and corn all at once. Stir with a wooden spoon, until just moist. Avoid overmixing! At this point, cover and chill the dumpling dough until ready to use.

Once you have removed the bay leaves from the soup, you are ready to cook the dumplings! Keep the soup at a simmer, and drop spoonfuls of the dumpling mixture into the pot. You should get about 8 large dumplings or 10-12 smaller ones. Work fairly quickly dropping the dumplings into the pot (don’t stir them). Then, cover the pot and cook for 15-20 minutes. You can tell if the dumplings are done by inserting a toothpick in the center of one. If it comes out clean, they’re done!

I like to serve the soup with 1 large or 2-3 smaller dumplings per serving, plus a little chopped parsley as garnish. Enjoy!

Click here to visit Canned Time, the next blog in the potluck.

Click here to go back to On The Path To Zen, the previous blog in the potluck.

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54 thoughts on “vegetable stew with corn + sage dumplings {virtual vegan potluck}

  1. Pingback: Winter Foods I Want To Cook | ELLEWORLD

  2. I made this today with green peas instead of Lima Beans as they are hard to come by in Germany and wow it’s so good!! The Cloves!! Will make this again!!! 😀

  3. Pingback: Weekday Dinner: Vegetable Stew with Corn and Sage Dumplings | Our Vegitable

  4. Congratulations on winning Best Soup Award!!

  5. Making this today; the snow is falling fast outside and temperatures are in the ‘teens. Perfect for this soup!

  6. This veggie soup looks really yummy! I’m not much one for dumplings in soup, but I’m always willing to be convinced otherwise! I’ll have to give this a try when the weather starts getting cool.

  7. Looks delicious! My Austrian father-in-law loves his dumplings and soup. I’ll have to share your recipe with him!

  8. Dumplings!! Mmmm. I haven’t had dumplings in so very long!! I must make them very soon. Thanks for the recipe. 🙂

  9. Pingback: Virtual Vegan Potluck – Time to Vote! | whole food runner

  10. Pingback: Virtual Vegan Potluck, November 2013: My Favorite Recipes | Vegan Runner Eats

  11. This really looks like a giant hug in a bowl. My grandmother used to make dumplings, and it is something that I miss so very much. Thank you for the reminder and for this amazing recipe!

  12. Yum!! I love dumplings. I have a recipe, but yours is quite different from mine. I am going to have to try it. Plus lima beans! This stew looks amazing.

  13. Love everything about this dish! Looks delicious and the flavors are amazing!

  14. You had me at dumplings. Although everything about this soup sounds perfect. I’m really craving a big bowl of soup now!

  15. hmmm, I have never made dumplings… and hardly ever use cloves. Thanks to your great recipe, I will try both.
    The stew really looks good.
    Thank you for the great ideas.

  16. Oh I’ve always wanted to try a soup with dumplings and this may just be it! Thank you for the inspiration. 🙂

  17. wow this soup would be great after a long winter run! I also love the plating and the napkin 🙂

  18. This sounds wonderful! I love a hearty, stick-to-your ribs soup. My mom often put dumplings in her stews and soups, but it’s not something I’ve done as an adult. I need to get on it!

  19. I think all soup should be required by law to include dumplings–ha! And yours is a delightful pairing!

  20. This soup looks sooo good ~ all of the veggies and tomatoes and spices. And the dumplings ~ wow! So soft and fluffy. I could eat them all 🙂

  21. oooh how tasty! I haven’t had soup with dumpling for far too long. These ones with corn and sage sound extra special.

  22. No way!! I literally have this cookbook open in my kitchen right now. It’s totally covered in flour. In fact this is one of the recipes from it that I’ve been wanting to try… and based on how good yours looks I must say that’s another vote in its favor. I really want to try some of the more complicated recipes in that book, too, like the three-layered vegetable pate… haven’t gotten around to that yet though..

  23. Gorgeous soup! And those cornmeal-sage dumplings sound soooo good. I am a sucker for any kind of dumplings, especially when they come in a soup! 🙂

    • Thanks, Allison! Yeah, I agree, dumplings are the best. There’s another dish that I make with black-eyed peas, collard greens, and cornmeal dumplings. That is another post in the works!

  24. YES to dumplings!! Love them. What a yummy-looking soup. Thank you, Inge, for coming to the Potluck!

  25. Oh my goodness, this looks so good! I will never say no to a good dumpling 🙂

  26. Oh this sounds amazing and those dumplings!!! I’m so making this for our sunday supper xx

  27. Love this! I adore dumplings and I love that these ones aren’t brimming with fat! 😀

  28. This is exactly the kind of soup I like to curl up in front of the fireplace with! Perfect timing as we are hitting a cold streak here in the midwest! Thanks for posting!

  29. This looks delicious. I’d definitely give this one a try. 🙂

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