A simple, nutritious soup that's especially satisfying on chilly days after Thanksgiving when you're trying to figure out what to do with that leftover turkey or anytime you want something hearty and easy.

*If using stock, you may want to water it down a little bit.*

-Bring stock/broth/minvitabro to a boil with bay leaves.
-Add all veggies and meat and let boil until the veggies are cooked al dente and if the meat (if uncooked) is cooked through.
-Add worcheshire, italian seasoning and season to your liking with salt and pepper.

*If you oversalt, add another potato, as it will absorb some of the excess sodium*

-Cover and let simmer for 15 minutes.
-While your soup is simmering, begin making the dumplings. Sift together the flour, baking soda, garlic granules and salt. Mix in the water and melted butter/shortening.
-At this time, add the minced garlic to the soup.
-Shape the dumpling dough into small balls and drop into simmering soup. Cover pot and let simmer until dumplings have risen to the surface and are puffy looking. The dumplings will thicken the soup nicely.
Bon Apetite! Myself and a pastry recipe from The New Settlement Cookbook.Serving three hungry people two dinners. 30DEFINITELY A FAMILY FAVORITE!
The great thing about this recipe is that you can use about any veggies you have on hand. Frozen veggies work great. This soup, if you ommit the dumplings freezes amazingly well (if you plan to freeze, you can substitute dumplings with pasta or make dumplings when you re-heat). The potatoes will have a sort of spongey texture when defrosted but I dont find it unbearable (plus, they're easy to pick out). Also, I often double the dumpling recipe because they are often fought over. They can be flavored anyway you like.
You can find the garlic granules at Whole Foods. I use it all the time for a quick, fresh garlic flavor without the bits of garlic in the dish. (also keeps forever in fridge)Turkey stock, broth or Minvatabro4 Yukon Gold potatoes, diced (or other small potato)2 ribs celery, chopped into quarter inch pieces2 large carrots, chopped into quarter inch pieces1 zucchini, chopped into quarter inch pieces1/4-1/2 cup tomatoes, diced1/2 sweet onion, chopped2 bay leavesSalt and pepper to taste4 cloves of garlic, minced1 Large pinch of Italian seasoning1 teaspoon Worcheshire sauce1 cup chunks of turkey meat (opt.)1/2 cup melted butter or shortening1/4 cup cold water1 1/2 cup flour1/2 tsp. baking powder1/2 tsp. salt1 tbls. garlic granules (opt.)