Corn dumpling soup recipes is a super healthy nutritious vegetarian meal!

CORN DUMPLING SOUP RECIPES IS A LARGE  MARATHON FAMILY VEGETARIAN SOUP:

This is an ideal large vegetarian family soup with assorted super loaded ingredients. This type of healthy soup is not prepared during the week days but at week ends. In addition, some servings need to be stored in the freezer for months.  The preparation time can be approximately 20 minutes while the cooking and baking time will be about 45 minutes.

However, it is safe to predict that the entire soup can be ready for serving and eating within 1 hour, 10 minutes.

RECIPES/INGREDIENTS/PREPARATION FOR 25-30 SERVINGS:

1.   2 C of frozen Corn + 2 T  cornmeal

2.   2 t of baking powder + 1 C unbleached flour

3.   1/4 C of olive oil + 2 T of unsalted butter

4.   2 medium onions, chopped + 4 garlic cloves, minced

5.   2 Bay leaves + 4 cloves

6.   Cayenne pepper to taste

7.   1 t of salt + 1/2 t of pepper

8.   12 C vegetable stocks

9.   1 (28 oz.) can of diced tomatoes

10.   1 (15 oz.) can pinto beans, drained

11.   2 medium carrots, sliced thin

12.   2 medium potatoes, chopped

13.   1 C butternut squash, chopped

14.   1 C parsley, finely chopped

15.   1 t sugar + 1/2 t salt

16.   2 T parsley, finely chopped +1 t dried dill

17.   2/3 C of soy milk (cold)


18.   1 T unsalted butter, chilled and cut into pieces.

To cook Corn dumpling soup recipes can take more than 1 hour, 10 minutes, in that case you must need the patience and creativity to see the cooking to the end since it has so many servings and can be freezed for up to 2 months.

To cook first, place the oil and 2 T butter into a large kettle over medium heat. When the butter has completely melted, add the onions and garlic and cook for 10-15 minutes or until tender.

Then add the bay leaves, cloves, cayenne pepper, salt and pepper and stir well. Follow up by adding the tomatoes and the vegetable stock and mix well.

Then bring to a rapid boil and slowly add the beans, carrots, potatoes, squash and 1/2 C of the parsley.

Now return to a rapid boil, lower the heat to medium low and continue to simmer for 35 minutes. Check the vegetables should be fork tender.

Then remove the bay leaves and throw them away and add the corn and the other 1/2 C of parsley and cook for an additional 5-10 minutes.

Now place the flour, cornmeal, baking powder, sugar, salt, dill and 2 T parsley into a large mixing bowl.

Continue with adding the butter and work into the flour mixture with your hands and this should form small crumbs with the flour mixture.

Now add the milk and stir just until all the dry ingredients are moistened.

Now return the heat under the soup to medium and bring bring the soup back to a rapid boil.

Using the a spoon gather enough dough to make a small ball and shape the ball with your hand.

Now place the dumpling into the boiling soup and continue until all the dough has been used. Place the heat back to medium low and cover the pot and continue cooking for 15 minutes and don't remove the lid until after 15 minutes.

Finally, check, when the soup is ready the dumplings should be puffy and you can serve the soup hot.

These are the steps taken to cook then marathon Corn dumpling soup recipes.  Ogbono soup recipes is a delicious and nutritious soup in Nigeria!



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