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