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Vegetable soup with dumplings
Artist: _
Categories: Soups & Stews, Vegetables
Yield: 6
Rating: 0
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Ingredients:
2 To 3 Soup bones with meat
3 quartWater
2 smallOnions, divided
1 Bay leaf
4 medPotatoes, peeled and cubed
1 1/2 cupCanned whole tomatoes, cut
-up, reserve juice
2 cupCubed Cabbage
2 Celery Stalks, sliced
2 cupGreen Beans, cut
3/4 cupRaw Barley
Chopped fresh Parsley
Salt and Pepper to taste
DUMPLINGS:
1 cupAll-Purpose Flour
2 tspBaking Powder
1/2 cupMilk
1 pinchOf salt
Procedures:
1In a large soup kettle, place beef bones and water, 1 onion and bay leaf.
2Bring to a boil.
3Skim any foam.
4Cover and reduce heat to simmer.
5Cook 3 hours or until meat falls off bones.
6Remove bones, onion and bay leaf.
7Remove meat from bones and dice.
8Skim fat from broth.
9Add meat, remaining onion quartered, other vegetables, barley, and parsley to the kettle.
10Season to taste.
11Cover and continue to cook 1 hour or until barley is done and vegetables are tender.
12For dumplings, combine flour, baking powder, and salt.
13Add milk and stir only until dry ingredients are moistened.
14Drop by teaspoonfuls into soup.
15Cover and cook 10 - 15 minutes or until heated through.
16Yield: 5 quarts
 
 
 
 

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