Jenn's Ham and Dumpling Soup

Recipe By : Jennifer Hall

2.10 Points Per Serving

This is my own creation I just used leftovers, and you can change ingedients according to what you have on hand. I just made this for tomorrows lunch/supper, I had a taste and its really good :) Jenn Ottawa, Ontario, Canada

8 ounces lean ham -- cooked ( I used leftovers I had in the freezer)

3 carrots -- sliced

2 stalks celery -- sliced

2 onions -- chopped

1 can nonfat beef broth

2 cloves garlic

1/4 teaspoon minced ginger

1 tablespoon Italian seasoning

8 cups water -- approx just fill pot

1/2 cup lentils -- or 1/2 cup soup mix

1 tablespoon garlic powder -- or to taste

1/2 teaspoon ground chili peppers

salt and pepper -- to taste

--DUMPLINGS--

1 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

1 tablespoon garlic powder

1/4 cup skim milk

Mix all the soup ingredients in a pot fill with water to about 1 1/2 inches from the top. Cook on high till it boils then cover and cook on med/low for 45 minutes.

Meanwhile mix flour, baking powder, salt, garlic powder ( and any other herbs you want to add ) then add milk till it goes gluey. When the soup has cooked down some and the veggies are done, drop dumpling mixture on top. Cover and simmer another 10-15 min, or until your ready to serve.

Makes 10 Hearty Servings.

Jenn's Notes: Add whatever veggies you have on hand, throw in leftovers and this will freeze great you just may have to add more water when you defrost it later on.

NOTES : Per serving: 141.8 cal, 1g (6.6%) fat, 4.1g fibre, 671mg sodium, 20.9g carbs, 10.8g protien