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    Soup: 2.1 pt. Ham & Dumpling Soup


    Source of Recipe


    www.angelfire.com/journal/wwrecipes (Jennifer hall)

    List of Ingredients




    8 ounces lean ham -- cooked ( I used leftovers I had in the freezer)
    3 carrots -- sliced
    2 stalks celery -- sliced
    2 onions -- chopped
    1 can nonfat beef broth
    2 cloves garlic
    1/4 teaspoon minced ginger
    1 tablespoon Italian seasoning
    8 cups water -- approx just fill pot
    1/2 cup lentils -- or 1/2 cup soup mix
    1 tablespoon garlic powder -- or to taste
    1/2 teaspoon ground chili peppers
    salt and pepper -- to taste

    --DUMPLINGS--
    1 cup flour
    1 teaspoon baking powder
    1/2 teaspoon salt
    1 tablespoon garlic powder
    1/4 cup skim milk

    Recipe



    Mix all the soup ingredients in a pot fill with water to about 1 1/2 inches from the top. Cook on high till it boils then cover and cook on med/low for 45 minutes.

    Meanwhile mix flour, baking powder, salt, garlic powder ( and any other herbs you want to add ) then add milk till it goes gluey. When the soup has cooked down some and the veggies are done, drop dumpling mixture on top. Cover and simmer another 10-15 min, or until your ready to serve.

    Makes 10 Hearty Servings.

    Jenn's Notes: Add whatever veggies you have on hand, throw in leftovers and this will freeze great you just may have to add more water when you defrost it later on.

    NOTES : Per serving: 141.8 cal, 1g (6.6%) fat, 4.1g fibre, 671mg sodium, 20.9g carbs, 10.8g protien

 

 

 

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