What You Need:
1/4 C olive oil
2 T unsalted butter
2 medium onions, chopped
4 garlic cloves, minced
2 bay leaves
4 cloves
Cayenne pepper to taste
12 C vegetable stock
1 t salt
1/2 t pepper
1 (28 oz) can diced tomatoes
1 (15 oz) can pinto beans, drained
2 medium carrots, sliced thin
2 medium potatoes, chopped
1 C butternut squash, chopped
1 C parsley, finely chopped
2 C frozen corn
1 C unbleached flour
2 T cornmeal
2 t baking powder
1 t sugar
1/2 t salt
2 T parsley, finely chopped
1 t dried dill
1 T unsalted butter, chilled and cut into pieces.
2/3 C soy milk, cold

How to Make It:
Place the oil and 2 T butter into a large kettle over medium heat.
When butter has completely melted add the onions and garlic.
Cook 10 minutes or until tender.
Add the bay leaves, cloves, cayenne pepper, salt and pepper and stir well.
Add the tomatoes and the vegetable stock and mix well.
Bring to a rapid boil and slowly add the beans, carrots, potatoes, squash and 1/2 C of the parsley.
Return to a rapid boil, lower heat to medium low and continue to simmer for 35 minutes.
Vegetables should be fork tender.

Remove the bay leaves and throw them away.
Add the corn and the other 1/2 C of parsley and cook for an additional 5 minutes.
Place the flour, cornmeal, baking powder, sugar, salt, dill and 2 T parsley into a large mixing bowl.
Add the butter and work into the flour mixture with your hands and this should from small crumbs with the flour mixture.
Add the milk and stir just until all the dry ingredients are moistened.
Return the heat under the soup to medium.
Bring soup back to a rapid boil.
Using a spoon gather enough dough to make a small ball.
Shape the ball with your hand.
Place the dumpling into the boiling soup.
Continue until all the dough has been used.
Place the heat back to medium low.
Cover the pot and continue cooking for 15 minutes.
Do not remove the lid until after 15 minutes.
When the soup is ready the dumplings should be puffy.
Serve soup hot.