Vegetable soup with dumplings

Yield: 6 servings

Measure Ingredient
2 \N To 3 Soup bones with meat
3 quarts Water
2 smalls Onions, divided
1 \N Bay leaf
4 mediums Potatoes, peeled and cubed
1½ cup Canned whole tomatoes, cut up, reserve juice
2 cups Cubed Cabbage
2 \N Celery Stalks, sliced
2 cups Green Beans, cut
¾ cup Raw Barley
\N \N Chopped fresh Parsley
\N \N Salt and Pepper to taste
1 cup All-Purpose Flour
2 teaspoons Baking Powder
½ cup Milk
1 pinch Of salt

In a large soup kettle, place beef bones and water, 1 onion and bay leaf. Bring to a boil. Skim any foam. Cover and reduce heat to simmer. Cook 3 hours or until meat falls off bones. Remove bones, onion and bay leaf. Remove meat from bones and dice. Skim fat from broth. Add meat, remaining onion quartered, other vegetables, barley, and parsley to the kettle. Season to taste. Cover and continue to cook 1 hour or until barley is done and vegetables are tender. For dumplings, combine flour, baking powder, and salt. Add milk and stir only until dry ingredients are moistened. Drop by teaspoonfuls into soup. Cover and cook 10 - 15 minutes or until heated through.

Yield: 5 Quarts

SOURCE: "Most Memorable Meal" of Rev. Willis Piepenbrink, Oshkosh, WI Reminisce Magazine Premiere Collector's Edition SHARED BY:Jim Bodle 6/92

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