Ingredients
1/4 C Olive oil
1 large Leek cleaned, white and pale green part only, sliced down middle then chopped.
4 to 6 cups vegie stock, either store bought or home made
1 cup diced red potatoes
1/2C each: red peppers, green peppers
1/2C sliced mushrooms
1/2C Sliced Zuccini
Note: You can use any combination of your favorite vegies in this dish)
1 Tbls chopped fresh Rosemary
1 Teaspoon dried Thyme
Pinch of red pepper flakes
1 teaspoon white pepper or black pepper to taste.
Kosher Salt - to taste (Note - if using store bought vegie stock, this stock can be salty. Taste before using salt.)
Dumplings - Bisquick
1/8 C chopped Parsley
1/4 C Parmesean Cheese
Preparation
In large soup pan or dutch oven, add oil and saute’ leeks until soft. Add peppers and the mushrooms, and spices, saute for another 5 minutes. Add stock (If stock is not enough to cover vegies, add water to broth) Heat until stock is simmering. Add potatoes and zuccini. Simmer soup on med-high for 30 mintes. Taste for spices, salt and pepper, add if nessessary.
On box of Bisquick, follow directions for dumplings
When dumplings are made, add 1/8 cup of chopped Parsley and 1/4 cup of Parmesean Cheese to dumpling mixture. Stir in well. Follow directions on box for cooking of dumplings.
When dumplings are done, spoon vegie soup in soup bowls first, then top with the dumplings.
