Vegetable Soup with Dumplings
"THIS nutritious soup never gets boring, because the vegetable can vary depending on what's in season or on hand. In Dad's case, he was too young to help his older brothers in the fields, so he'd dig the vegetables of his choice out of the garden and help his mom prepare the soup. The dumplings are optional."
SERVINGS
|
20
|
CATEGORY
|
Soup
|
METHOD
|
Stovetop - One-Dish
|
PREP |
20 min. |
COOK
|
260 min.
|
TOTAL
|
280 min.
|
INGREDIENTS
- 2 to 3 meaty beef soup bones
- 3 quarts water
- 2 small onions, divided
- 1 bay leaf
- 4 medium potatoes, peeled and cubed
- 2 medium carrots, cubed
- 1-1/2 cups canned diced tomatoes, juice reserved
- 2 cups cubed cabbage
- 2 celery ribs, sliced
- 2 cups cut green beans
- 3/4 cup medium pearl barley
- Minced fresh parsley
- Salt and pepper to taste
- DUMPLINGS:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- Pinch salt
- 1/2 cup milk
DIRECTIONS
In a large soup kettle, place beef bones, water, one onion and bay leaf. Bring to a boil. Skim off foam. Reduce heat to simmer. Cover and cook for 3 hours or until meat falls off the bones.
Discard bones, onion and bay leaf. Remove meat from the bones and dice. Skim fat from broth. Add meat, remaining onion quartered, other remaining vegetables, barley and parsley to the kettle. Season to taste. Cover and cook for 1 hour or until barley and vegetables are tender.
For dumplings, combine the flour, baking powder and salt. Add milk and stir just until moistened. Drop by teaspoonfuls into the soup. Cover and cook for 10-15 minutes or until heated through. Yield: 5 quarts.