Crockpot Vegetable Dumpling Soup
This Crockpot Vegetable Dumpling Soup is the ultimate comfort meal that’s both easy and nourishing. Packed with hearty vegetables and fluffy dumplings, it’s perfect for busy nights when you need a warm, filling dinner that cooks itself. Whether you’re looking for a cozy vegetarian Crockpot recipe or just need an easy dinner idea, this Crockpot stew with dumplings will be a hit with your whole family!
Servings 8
Ingredients
For the Soup:
- 6 cups vegetable broth or chicken broth
- 2 cups mixed frozen veggies carrots, peas, corn, etc.
- 1 cup potatoes diced Yukon Gold or your choice
- 1 onion , diced
- 2 cloves garlic , minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt to taste
- Black pepper to taste
- 1 tbsp soy sauce optional, for extra flavor
For the Dumplings:
- 1 cup all-purpose flour or gluten-free flour
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 cup milk
- 2 tbsp butter melted
- Fresh parsley optional, for garnish
Instructions
Prep the Soup:
- Add the vegetable broth, mixed veggies, potatoes, onion, garlic, thyme, rosemary, salt, pepper, and soy sauce to your Crockpot. Stir to combine.
- Cook on Low for 6-7 hours or High for 3-4 hours.
Make the Dumplings:
- In a separate bowl, mix the flour, baking powder, salt, and garlic powder.
- Add the milk and melted butter, stirring until the dough just comes together.
Add the Dumplings:
- About 30 minutes before serving, drop spoonfuls of the dumpling dough into the soup.
- Cover and cook on High for 30 minutes or until dumplings are cooked through.
Serve:
- Ladle the soup into bowls, garnish with fresh parsley, and serve hot!
Notes
- If your kiddos are picky (I get it, mine are too), sneak in some extra veggies like zucchini or spinach. They won’t even notice.
- Want your soup thicker? Mash up a couple of potatoes after they cook and stir them in. Instant creaminess!