Vegetable Dumpling Stew


  • 4 c. hot water
  • 2 c. canned diced tomatoes
  • 1 tsp. McKay’s Beef Style Seasoning
  • 1 tsp. McKay’s Chicken Style Seasoning
  • 1 tsp. sea salt
  • 1 clove garlic, minced
  • 1/2 c. celery, diced
  • 1 c. onion, finely diced
  • 2 c. frozen mixed vegetables
  • 1 1/4 c. potatoes, diced


  • 1 c. unbleached white flour
  • 1/2 tsp. sea salt
  • 1/4 tsp. baking soda
  • 1/8 tsp. dried parsley
  • 1/2 c. cold water


  1. In a soup pot add water and all of the other ingredients except dumpling ingredients. Cook until the vegetables are tender.
  2. For dumplings, put dry ingredients in bowl. Add water gradually and mix with fork until dough forms into a ball.
  3. Drop forkfuls of dumpling mixture into gently boiling soup. Simmer for 15 minutes.
Browse Cook(s): Linda Johnson Micheff Sisters
Browse Theme(s): Soups Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.