Saturday, December 21, 2013

Tomato Soup with Basil Dumplings Crockpot Recipe

Tomato Soup with Basil Dumplings Crockpot Recipe

Ingredients needed:

* 1 cup of chopped onion (1 large)
* 1 cup of chopped carrots (2 medium)
* 1/2 cup chopped red sweet pepper (1 small)
* 1/2 cup of sliced celery (1 stalk)
* 3 cloves garlic, minced
* 2 14.5 ounce cans of diced tomatoes with basil, garlic, and oregano, undrained
* 1 14.5 ounce can vegetable broth or chicken broth
* 1 1/2 cups tomato juice
* 1 tablespoon of lemon juice
* 1 teaspoon of sugar
* Dash of cayenne pepper
* 2/3 cup of all-purpose flour
* 2 tablespoons of snipped fresh basil
* 3/4 teaspoon of salt
* 1/2 teaspoon baking powder
* 2 eggs, lightly beaten
* 1 tablespoon of vegetable oil

Preparation steps:

* In crockpot, combine onions, carrots, sweet pepper, celery, and garlic. Stir in tomatoes, broth, tomato juice, lemon juice, sugar, and cayenne pepper.
* Cover and cook on low for 6 to 8 hours or on high for 3 1/2 to 4 hours.
* For dumplings, in a bowl stir together flour, basil, salt, and baking powder. In a small bowl, combine eggs and oil. Add egg mixture to flour mixture. Using a wooden spoon, beat until a soft, sticky dough forms.
* If using low heat setting, turn crockpot to high. Drop dumpling dough by tablespoons into twelve mounds on top of mixture in crockpot, spacing mounds evenly. Cover and cook for 55 minutes more or until a wooden toothpick inserted in the center of the dumplings comes out clean. (Do not lift lid during cooking.) If desired, sprinkle with additional fresh snipped basil.

(serves 6)

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