Maybe you've resolved to eat healthy in 2009, and the good news is you can still have the comfort food you know and love.
Taste of Home, the world's No. 1 cooking magazine, has gathered recipes from hundreds of readers and compiled them into a healthy, easy-to-follow recipe collection called "The Taste of Home Comfort Food Diet Cookbook." Go to www.tasteofhome.com for more information.
Yield: 10 servings
Ingredients for the Soup:
1 ½ cups chopped onions
4 medium carrots, sliced
3 celery ribs, sliced
2 tablespoons canola oil
3 cups vegetable broth
4 medium potatoes, peeled and sliced
4 medium tomatoes, chopped
2 garlic cloves, minced
½ teaspoon salt
½ teaspoon pepper
¼ cup all-purpose flour
½ cup water
1 cup chopped cabbage
1 cup frozen peas
Ingredients for the Dumplings:
2 1/4 - 1/2 cups reduced-fat biscuit/baking mix
1 cup shredded carrots
1 tablespoon minced fresh parsley
Up to 1 cup cold water
10 tablespoons shredded reduced-fat cheddar cheese
Directions: 1. In a Dutch oven, cook the onions, carrots and celery in oil for 6-8 minutes or until crisp-tender. Stir in the broth, potatoes, tomatoes, garlic, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
2. In a small bowl, combine flour and water until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cabbage and peas.
3. For dumplings, in a small bowl, combine baking mix, carrots and parsley. Stir in water until moistened. Drop in 10 mounds onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Garnish with cheese.
Nutrition Information (for 1 1/4 cups soup with 1 dumpling): calories (258), fat (7g), cholesterol (5mg), sodium (826mg), carbohydrates (44g), fiber (5g), protein (8g).
Recipe courtesy of "Taste of Home Comfort Food Diet Cookbook" 2008.