Vegetable Soup With Corn Dumplings

• Soup:
• 1 tablespoon olive oil
• 4 cups finely chopped onion
• 1/8 teaspoon ground cloves
• 4 garlic cloves, minced
• 2 bay leaves
• 3 cups water
• 3 (14 1/2-ounce) cans vegetable broth
• 1 (14 1/2-ounce) can diced tomatoes, undrained
• 1 1/2 cups (1/4-inch) diced peeled sweet potato
• 1 (15-ounce) can navy beans, rinsed and drained
• 2 cups frozen whole-kernel corn, thawed
• 2 cups sliced zucchini (about 1 medium)
• 1/4 cup chopped fresh parsley
• 1/8 teaspoon ground red pepper
• Dumplings:
• 3/4 cup all-purpose flour
• 1 tablespoon cornmeal
• 1 1/2 teaspoons baking powder
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 tablespoon butter
• 1/2 cup fat-free milk
• 1/3 cup frozen whole-kernel corn, thawed

1. To prepare soup, heat oil in a large Dutch oven over medium heat. Add onion, cloves, garlic, and bay leaves; cook 10 minutes. Add water, broth, and tomatoes; bring to a boil. Add sweet potato and beans; cook for 10 minutes. Stir in corn, zucchini, parsley, and red pepper; bring to a boil. Reduce heat, and simmer 5 minutes. Discard bay leaves.
2. To prepare dumplings, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add milk and corn; stir just until moist.
3. Bring soup to a boil. Drop dumpling dough by rounded tablespoonfuls into the vegetable mixture to form 8 dumplings. Cover, reduce heat, and cook over medium-low heat 10 minutes or until dumplings are done (do not boil).

olive oil, onion, ground cloves, garlic, bay leaves, water, vegetable broth, tomatoes, peeled sweet potato, navy beans, corn, zucchini, parsley, ground red pepper, flour, cornmeal, baking powder, sugar, salt, butter, milk, corn

Taken from www.myrecipes.com/recipe/vegetable-soup-with-corn-dumplings (may not work)