Best Health Magazine Canada

Vegetable Soup and Dumplings

CourseDinner, Lunch
CuisineSoup, Vegetables

Servings

12servings

Servings

12servings

Ingredients

Soup

2-3 beef soup bones with meat
2small onions1 whole and 1 chopped
1 bay leaf
4medium all-purpose potatoespeeled and cubed
2 carrotscubed
1 1/2cups whole tomatoescut up
2cups cabbageshredded
2stalks celerysliced
2cups cut green beans
3/4cup pearl barley
fresh parsleychopped
Salt and black pepper

Dumplings

1cup all-purpose flour
2tsp baking powder
pinch salt
1/2cup milk

Instructions

For vegetable soup, combine soup bones, 12 cups water, whole onion and bay leaf in a soup pot. Bring to boil and skim off foam. Reduce heat and simmer, covered, 3 hours or until meat falls off bones.
Remove bones, onion and bay leaf. Remove meat from bones and dice. Skim fat from stock. Add meat, chopped onion, potatoes, carrots, tomatoes, cabbage, celery, beans and parsley to the pot and season to taste with salt and pepper. Bring to boil, then reduce heat and simmer, covered, 1 hour or until barley is done and vegetables are tender.
For dumplings, combine flour, baking powder and salt in a medium bowl. Add milk and stir until moistened, then drop by teaspoons into the vegetable soup. Cover and cook 10 minutes or until heated through.