Best Corny Tomato Dumpling Soup Recipes

CORNY TOMATO DUMPLING SOUP

Corny Tomato Dumpling Soup image

I have a big garden on our farm and enjoy cooking with my harvest. In this savory tomato soup, corn stars in both the broth and dumplings. It has a fresh-picked flavor. Ground beef makes it a hearty first course or satisfying light main dish. -Jackie Ferris, Tiverton, Ontario

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 20

Ingredients

1 pound ground beef
3 cups fresh or frozen corn
1 can (28 ounces) diced tomatoes, undrained
2 cans (14-1/2 ounces each) beef broth
1 cup chopped onion
1 garlic clove, minced
1-1/2 teaspoons dried basil
1-1/2 teaspoons dried thyme
1/2 teaspoon dried rosemary, crushed
Salt and pepper to taste
CORN DUMPLINGS:
1 cup all-purpose flour
1/2 cup cornmeal
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
2/3 cup milk
1 cup fresh or frozen corn
1/2 cup shredded cheddar cheese
1 tablespoon minced fresh parsley

Steps:

In a large saucepan over medium heat, cook beef until no longer pink; drain. Stir in the corn, tomatoes, broth, onion, garlic and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes. , For dumplings, combine the flour, cornmeal, baking powder and salt in a large bowl. In another large bowl, beat egg; stir in milk, corn, cheese and parsley. Stir into dry ingredients just until moistened. , Drop by tablespoonfuls 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).

Nutrition Facts : Calories 324 calories, Fat 10g fat (5g saturated fat), Cholesterol 65mg cholesterol, Sodium 695mg sodium, Carbohydrate 42g carbohydrate (10g sugars, Fiber 5g fiber), Protein 19g protein.

CORNY TOMATO DUMPLING SOUP

Corny Tomato Dumpling Soup image

Corn AND Dumplings...what could be better? Enjoy!

Provided by Luann Crownover @lucrown

Categories Beef Soups

Number Of Ingredients 20

Ingredients

1 pound(s) ground beef
3 cup(s) fresh or frozen corn
1 can(s) (28 oz) diced tomatoes, undrained
2 can(s) beef broth
1 cup(s) onion, chopped
1 clove(s) garlic, chopped
1 1/2 teaspoon(s) dried basil
1 1/2 teaspoon(s) dried thyme
1/2 teaspoon(s) dried rosemary, crushed
- salt and pepper to taste
CORN DUMPLINGS
1 cup(s) all-purpose flour
1/2 cup(s) cornmeal
2 1/2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1 - egg
2/3 cup(s) milk
1 cup(s) fresh or frozen corn
1/2 cup(s) cheddar cheese, shredded
1 tablespoon(s) minced fresh parsley

Steps:

In large saucepan over medium heat, cook beef until it is no longer pink; drain. Stir in the corn, tomatoes, broth, onion, garlic and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30-45 mins.
For dumplings, combine flour, cornmeal, baking powder and salt in a large bowl. In another large bowl, beat egg; stir in milk, corn cheese and parsley. Stir into dry ingredients just until moistened.
Drop by tablespoon onto the simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean. (do not lift cover until end of the 15 minutes of simmering.)