Sorry you had to wait an additional day, I uh...got tied up.

Veg Dumpling Soup

soup

6 cups veggie broth
1 onion, diced
3 carrots, chopped
2 lg potatoes, medium dice
2 stalks celery, chopped
1/2 to 1 cup green beans, cut into 1 inch pieces
1/2 cup of each (frozen) corn, peas, baby limas (optional, but my kids looove limas)
1/2 cup tiny vegan pasta (I use stars)
coconut or safflower oil
salt and pepper to taste
*Dumplings (dumpling recipe below) or vegan bisquit dough in a can(if you can find it)

Saute onions and celery in oil until onions are translucent. Add broth, carrots, and potatoes and cook for 10 to 15 minutes, or until potatoes and carrots are somewhat cooked through (but not too mushy, there is more cooking ahead). Add frozen veggies and pasta. Bring soup to a simmer and add dumplings. If using homemade, gather dough with one spoon and scrape it into the soup with another. If using refrigerator dough, just cut up and add one at a time. Dumplings should pretty much cover the soup. But, you should use a ladel to get some of the broth and splash on top of the bisquits. Cook on a low to medium simmer for an additional 10 minutes. If you use refrigerator dough the bisquits will not thicken the soup as much. I always make my own bisquits as we prefer a thicker soup.

dumplings
2 cups flour
1 tbsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup Earth Balance or other veg marg.
2/3 cup soymilk or soured soymilk(add a little less than a tsp of vinegar to soymilk and let it set for five minutes)

Mix together dry ingredients. Cut the earth balance into the flour with a fork or pastry blender until it is all incorporated and resembles coarse crumbs. Then, make a well in the middle and add the milk all at once. Stir until dough is just moistened. Do not overmix.