VEGETABLE SOUP WITH DUMPLINGS
This nutritious soup never gets boring, because the vegetables 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.
Provided by Taste of Home
Categories Lunch
Time 4h40m
Yield 5 quarts.
Number Of Ingredients 18
Steps:
- In a stockpot, place the 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 the meat, remaining onion quartered, remaining vegetables, barley and parsley to the pot. 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 onto simmering liquid. Cover and simmer for 10-15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
Nutrition Facts : Calories 108 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 88mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.
VEGETABLE STEW WITH HERBY DUMPLINGS
The pearl barley makes this stew really hearty - perfect for a cold winter evening
Provided by Good Food team
Categories Dinner, Main course
Time 2h10m
Number Of Ingredients 17
Steps:
- Heat oil in a large casserole dish. Add shallots and cook for 5-6 mins until starting to soften and brown. Add leeks for 2 mins, then stir in swede, parsnips and carrots.
- Pour in barley and wine, cook until wine has reduced by half. Add stock, bay, thyme, parsley and seasoning. Cover pan, bring to the boil, then simmer for 45 mins until barley and veg are tender. Stir occasionally to stop it catching.
- Meanwhile, make the dumplings. Heat oven to 200C/180C fan/gas 6. Rub flour and butter together to form breadcrumbs. Add remaining ingredients and mix well. Sprinkle over 2 tbsp water, mix to form a soft dough. Divide into six and roll into balls. Dot on top of stew and transfer to oven. Cook, uncovered, for 20-25 mins until dumplings are golden.
Nutrition Facts : Calories 391 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 16 grams sugar, Fiber 8 grams fiber, Protein 10 grams protein, Sodium 0.83 milligram of sodium
QUICK AND EASY VEGETABLE BEEF SOUP
Vegetable beef soup with tomatoes that's quick, easy, and tasty! May use 2 pounds of lean beef or 2 pounds lean turkey. We like to combine one pound of each! Serve with cornbread or Ritz® crackers!
Provided by Texas Momma
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Heat a large pot over medium heat. Cook and stir ground beef and ground turkey in the pot until completely browned, 7 to 10 minutes. Stir onion into the meat mixture; continue to cook and stir until the onion is translucent, about 5 minutes. Drain fat from the pot and return to medium heat.
- Pour water and tomatoes into the pot. Season soup with garlic powder, sea salt, basil, and black pepper. Stir beef base through the soup. Add frozen mixed vegetables to the pot; stir.
- Bring the soup to a boil, reduce heat to low, and cook, stirring occasionally, until the vegetables are cooked through, 20 to 30 minutes.
Nutrition Facts : Calories 276.9 calories, Carbohydrate 20 g, Cholesterol 72.5 mg, Fat 7.8 g, Fiber 5.4 g, Protein 29.6 g, SaturatedFat 3 g, Sodium 934.9 mg, Sugar 5.8 g
QUICK BEEF VEGETABLE SOUP
At the end of a long day, you want to put something quick, warm and substantial on the table for your family. This hefty vegetable soup delivers. It will have you out of the kitchen in no time flat! -D.M. Hillock, Hartford, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings (1-3/4 quart).
Number Of Ingredients 8
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until hot and bubbly.
Nutrition Facts : Calories 318 calories, Fat 11g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 1099mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 5g fiber), Protein 27g protein.
VEGETABLE DUMPLING SOUP RECIPE BY TASTY
Here's what you need: flour, baking powder, salt, olive oil, warm water, onion, carrots, garlic, dried dill, dried sage, dried thyme, pepper, potato, vegetable broth, bay leaf, fresh parsley
Provided by Rachel Gaewski
Categories Lunch
Time 30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a small mixing bowl, combine flour, baking powder, and salt with a spatula. Form a well in the middle of the dry mixture and add 2 tablespoons olive oil and warm water. Mix until dough forms in to a sticky ball. Cover with a dish towel and set aside.
- In large pot or Dutch oven, add the olive oil over medium heat. Once the oil begins to shimmer, add the onion and carrot and cook for about 4-5 minutes, or until the onions are semi-translucent.
- Add in the garlic, dill, sage, thyme, and pepper, and cook for 2-3 more minutes until herbs are fragrant.
- Stir in potatoes, vegetable broth, and bay leaves, and bring to a boil. 5. Reduce heat to medium-high and simmer about 8 minutes or until potatoes are about 75 percent cooked through.
- Carefully drop in dollops of the dumpling dough, about 1 inch (2-cm) in diameter.
- Let dumplings simmer for about 10 minutes, or until chewy and cooked through.
- To serve, garnish with lots of fresh parsley.
- Enjoy!
Nutrition Facts : Calories 1034 calories, Carbohydrate 84 grams, Fat 70 grams, Fiber 3 grams, Protein 4 grams, Sugar 17 grams
DUMPLING VEGETABLE SOUP
Delicious rice dumplings give a homemade touch to this hearty soup that takes advantage of canned goods, frozen vegetables and dry soup mix. "My mom found this to be a quick, nourishing all-in-one-pot meal, and so do I," says Peggy Linton of Cobourg, Ontario.
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 6-8 servings (2 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, vegetables, soup mix, oregano and pepper; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until the vegetables are tender., For dumplings, combine the flour, baking powder and salt in a bowl. Cut in shortening until the mixture resembles coarse crumbs. Add rice and parsley; toss. In a small bowl, combine egg and milk. Stir into rice mixture just until moistened. , Drop by teaspoonfuls onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
Nutrition Facts : Calories 218 calories, Fat 6g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 674mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 4g fiber), Protein 11g protein.
CONTEST-WINNING VEGETABLE SOUP WITH DUMPLINGS
Not only is this hearty soup my family's favorite meatless recipe, but it's a complete meal-in-one. It's loaded with vegetables, and the fluffy carrot dumplings are a great change of pace at dinnertime. -Karen Mau of Jacksboro, Tennessee
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 10 servings.
Number Of Ingredients 20
Steps:
- In a Dutch oven, cook the onions, carrots and celery in oil for 6-8 minutes or until crisp-tender. Stir in the broth, potatoes, tomatoes, garlic, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , In a small bowl, combine flour and water until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cabbage and peas., For dumplings, in a small bowl, combine baking mix, carrots and parsley. Stir in water until moistened. Drop in 10 mounds onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Garnish with cheese.
Nutrition Facts :
BEEF AND WINE SOUP WITH DUMPLINGS
Serve with toasted dark rye bread.
Provided by Elizabeth
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- In a large pot, saute onion, garlic, carrots, and celery in 2 tablespoons butter until soft, about 5 to 6 minutes. Stir in broth, wine, tomato juice, and beef. Simmer covered for 15 to 20 minutes, or until vegetables are tender. Season to taste with salt and pepper.
- In a bowl, mix 2 tablespoons butter or margarine, eggs, flour, and salt until smooth. Drop mixture into soup by small teaspoonfuls. Cover, and simmer for 10 minutes.
Nutrition Facts : Calories 438.5 calories, Carbohydrate 19.4 g, Cholesterol 132.4 mg, Fat 23.4 g, Fiber 2.4 g, Protein 23.5 g, SaturatedFat 9.1 g, Sodium 1011.3 mg, Sugar 6.9 g
EASY VEGETABLE BEEF SOUP
This is the easiest vegetable beef soup recipe that I know of, and it tastes wonderful!
Provided by Marne
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- In a large pot over medium heat, cook beef until brown; drain.
- In a large pot over medium heat, combine cooked beef, water, tomatoes, onion, potatoes, mixed vegetables, bouillon and pepper. Bring to a boil, then reduce heat and simmer 45 minutes.
Nutrition Facts : Calories 253.7 calories, Carbohydrate 30.5 g, Cholesterol 34.4 mg, Fat 8.3 g, Fiber 4.6 g, Protein 14.6 g, SaturatedFat 3.2 g, Sodium 1014.1 mg, Sugar 3.2 g
EASY VEGETABLE BEEF SOUP WITH GROUND BEEF
Simple! Brown the meat, and throw it all together into one pot. Serve soup with a cake of corn bread or grilled cheese sandwiches on a cold winter night. You will feel warm all over.
Provided by PTRULL
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 3h20m
Yield 16
Number Of Ingredients 6
Steps:
- In a large soup pot, cook ground meat over medium heat until browned. Drain grease from the pot.
- Add chopped onion, mixed vegetables, and tomatoes. Give it a stir. Reduce heat, and simmer for about 3 to 4 hours. Season to taste with salt and pepper.
Nutrition Facts : Calories 213 calories, Carbohydrate 11.7 g, Cholesterol 42.6 mg, Fat 12 g, Fiber 5 g, Protein 12.5 g, SaturatedFat 4.8 g, Sodium 536.6 mg, Sugar 3.1 g
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BEEF VEGETABLE SOUP WITH DUMPLINGS • THE COOK REPORT
From thecookreport.co.uk
5/5 (8)Total Time 2 hrsCategory Main Course, SoupCalories 576 per serving
- Heat the vegetable oil in a soup pot on a high heat until beginning to smoke. Add the beef and fry until browned on all sides. Use a slotted spoon to remove the beef from the pot. Add the onion, carrot and garlic and fry for about 5 minutes until softened and beginning to brown.
- Remove the vegetables from the pot. Pour in the stock and the wine and bring to a boil. Return the beef and vegetables to the pot and simmer for an hour. Then add the potatoes and simmer for another ten minutes before adding the dumplings.
- For the dumplings, sift the flour, baking powder and salt into a bowl. Add the suet and enough water to form a thick dough. With floured hands, roll spoonfuls of the dough into small balls.
- Drop the dumplings on top of the soup and cover the pot. Simmer for another 20 minutes until cooked through. Serve.
QUICK AND EASY VEGETABLE BEEF SOUP - SOUTHERN BITE
From southernbite.com
4.9/5 (24)Category SoupCuisine AmericanTotal Time 45 mins
- Return the meat to the pot and add the onions. Cook for about 3 minutes. Add the garlic and cook, stirring constantly for about a minute. Add the beef broth and chopped potatoes. Bring to a boil. Cook for about 5 minutes, then add the tomato sauce, tomatoes (undrained), and frozen mixed vegetables. Return to a boil, then reduce the heat to a simmer and cover.
- Cook until the potatoes and vegetables are tender. Add salt and pepper to taste. Then stir in a tablespoon of white vinegar just before serving for an added boost of flavor.
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