Quick Veggie Beef Soup with Parsley Dumplings |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Hearty soup that is GREAT for winter evenings. All of the taste of a day long soup but less than half the time to make. Ingredients:
10 cups water |
10 beef bouillon cubes or 10 cups homemade beef stock (and omit water) |
1 lb ground beef |
2 medium carrots, chopped |
1 large onion, chopped |
2 stalks celery, chopped |
2 -3 cloves garlic, minced |
1 can baby peas, drained |
2 cans italian-style stewed tomatoes |
2 cups bisquick baking mix |
2/3 cup milk |
2 tablespoons chopped fresh parsley |
Directions:
1. Combine water, boullion cubes, carrots, onion, celery, tomatoes, peas and garlic in a large stew pot.
2. Bring to a boil.
3. Brown and drain ground beef.
4. While ground beef is browning, mix bisquick, milk and parsley.
5. Add ground beef to pot and cook for 10 minutes.
6. Drop dumpling mixture by the spoonful into boiling soup.
7. Cook uncovered for 10 minutes.
8. Cover tightly and cook for 10 minutes.
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