Veggie Soup with Dumplings

"Do you have a kinder, more adaptable friend in the food world than soup? Who soothes you when you are ill? Who refuses to leave you when you are impoverished and stretches its resources to give a hearty sustenance and cheer? Who warms you in the winter and cools you in the summer? Yet who also is capable of doing honor to your richest table and impressing your most demanding guests? Soup does its loyal best, no matter what undignified conditions are imposed upon it. You don't catch steak hanging around when you're poor and sick, do you?"

— Judith Martin

This recipe was posted on the last Sunday of the January for a couple of reasons. One, because it was the last recipe I had for Veganuary, and two, because it was in celebration of national soup month! I love a good soup! They just make you feel all warm and fuzzy inside, so I really hope that this recipe will bring you the same satisfaction as it does for me! Happy eating!

Ingredients:

3 Tbsp - Olive Oil

1 Onion (chopped)

2 Carrots (diced)

2 Celery stalks (diced)

1 tsp - Salt

1 tbsp - Oregano

1 tsp - Black Pepper

1 tsp - Garlic (minced or finely diced)

3 tbsp - All Purpose Flour

8-10 cups - Vegetable broth

3 Large Potatoes (chopped)

2 cups (200g) - Broccoli (fresh or frozen)

1 can - Black Beans

Dumplings:

1 cup (100g) - Flour (or half a cup of flour with half a cup of semolina)

1 tbsp - Sugar

1 tsp - Salt

1/2 tsp - Baking Powder

Water

1. In a large pot, saute your onions, carrots and celery in olive oil over a medium heat for 5-8 minutes.

2. Once the onions have started to brown, add your black pepper, salt, oregano and flour. Mix until everything in the pot is completely covered in the dry mixture.

3. Next, dissolve and mix your vegetable broth (if you're using a powder or a cube) in two cups of water and pour it into the pot. Add an additional 6-8 cups of water, depending on your desired taste and portion.

4. Chop the potatoes into small, bite-sized pieces and add them to the pot, being careful not to splash everywhere! Add in the black beans and the broccoli.

5. Taste the soup before covering and allow it to simmer for at least an hour. The longer the soup has to simmer, the better the flavour will be.

6. 20 minutes before you are ready to eat, begin making the dumplings. In a small bowl, add the flour (and semolina if you are using it), sugar, salt and baking powder. Quickly mix until incorporated. Gradually add the water, until you can make a dough ball and knead it for a few minutes.

7. It doesn't need to rest, so right away, begin to pinch off golf ball-sized portions of the dough and roll them into balls. Place into the soup and cover for 10-12 minutes.

8. Soup's on!