Hearty Dumpling Soup {with garbanzo beans}

Hearty Dumpling Soup {with garbanzo beans}

Soup:

1 Tbsp. extra virgin olive oil

1/2 cup onion, chopped

1 cup carrots, chopped

2 cloves garlic, minced

1 tsp. dried basil

1/2 tsp. dried Italian seasoning

3/4 cup frozen peas

1/2 cup frozen organic corn

1 1/2 cups cooked garbanzo beans, OR 1 can beans, drained and rinsed

5 cups chicken stock

Dumplings:

2 cups whole wheat flour (ground from hard white wheat)

1 Tbsp. baking powder

1/2 tsp. salt

3 Tbsp. extra virgin olive oil, palm oil or coconut oil

1 cup milk (dairy, almond or coconut)

For the soup:

In a large pot, heat olive oil over medium heat. Add onion, carrots and garlic. Saute for 5 minutes stirring frequently. Add dried seasoning, frozen peas and corn. Saute 2-3 minutes more. Meanwhile, drain beans and add broth and beans to a blender. Blend on high 1 minute.

Add broth mixture to soup. Bring to a simmer.

For the dumplings:

Sift together the flour, baking powder and salt. Add oil and milk and mix until just combined. Drop about 1/4 cup scoops into simmering soup. Cover and simmer over medium-low heat for 20 minutes or until dumplings are baked through.

Remove dumplings and mix soup. Serve a bowl of soup with a dumpling on top.

Makes about 4 servings.