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Vegetable Soup with Dumplings


  • 2 tablespoons extra virgin olive oil (EVOO)

  • 4 ribs celery from the heart, chopped

  • 2 onions, cut into half-inch dice

  • 4 carrots, peeled and cut into half-inch dice

  • 1 potato, peeled and diced

  • 1 zucchini, diced

  • 1 fresh bay leaf

  • Salt and pepper

  • 2 quarts vegetable or chicken stock (use vegetable stock to keep this dish vegetarian)

  • 4 tablespoons butter

  • 4 tablespoons flour

  • 1 rounded tablespoon Dijon mustard

  • 1 box biscuit mix (8 ounces), such as Jiffy brand, prepared according to the box directions

  • 2 tablespoons flat leaf parsley, finely chopped

  • 1 cup frozen peas

  • 3-4 tablespoons fresh tarragon leaves, chopped


Heat a large Dutch oven or heavy soup pot with a lid over medium heat with the EVOO. When the EVOO is hot, add the celery, onions, carrots, potato, zucchini, bay leaf, salt and pepper. Stir and cover, about 8-10 minutes, stirring occasionally. Add the stock, raise the heat to bring to a boil, then reduce the heat to medium-low to keep a rolling simmer.

Melt the butter in the microwave or small pot and combine with the flour and Dijon mustard to make a roux. Whisk the roux into the soup.

Prepare the biscuit mix according to package directions, adding parsley to the dough.

Stir the peas and tarragon into the soup. Use 2 teaspoons to drop small, walnut-sized dumplings into the soup and cover the pot with the lid. Cook for 6 minutes, then uncover and check that the dumplings are firm. Ladle the soup into bowls and serve immediately. This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to