Beef Vegetable Soup & Dumplings

Last night we finally returned home from a week long family vacation in Florida. We couldn’t have asked for a better trip, the week was filled with sunny weather, strong drinks, and delicious food. Although Georgia is still pretty warm, the drop in temperature had me craving some hot soup and the heavy thanksgiving dinner had me longing for veggies. Did I mention we ate A LOT of heavy food? I threw together a pot of my grandma’s soup, a family classic, and it was everything I wanted. The soup broth has a lot of flavor, it’s great by itself though I think the real reason it’s so delicious is the homemade dumplings we pair with it.Try out my grandma’s infamous recipe and let me know what you think!

P.S. It’s beginning to look a lot like Christmas!

Ingredients:

Soup:

  • 1 ½ cup of sliced carrots
  • 1 cup of sliced celery
  • 1 small onion chopped
  • 1 can diced tomatoes (drained)
  • 1 small beef chuck roast (cut into 4 pieces)
  • 3 beef bouillon cubes
  • 1 cup vegetable stock
  • Salt
  • Pepper
  • Onion powder

Dumplings:

  • 10 slices bread (I used 6 old hotdog buns from the freezer)
  • ½ cup melted unsalted butter
  • 1 egg
  • 1 cup flour
  • ½ cup milk

Instructions:

  1. Put beef roast in a large pot
  2. Fill the pot just over half way with water
  3. Add carrots, celery, and bring to a boil
  4. Turn heat to low and add bouillon and vegetable stock
  5. Add onions, diced tomatoes and seasoning to taste
  6. Let cook at least two hours covered

Dumplings:

  1. Dry out bread overnight on a cookie sheet if possible, stale bread works better.
  2. Start a large pot of boiling water
  3. Cube bread into 2 inch pieces
  4. In a large bowl, pour melted butter of the bread
  5. Mix in flour
  6. Add egg and milk
  7. Mix well so mixture does not become soggy
  8. Form the mixture into individual balls (meatball size)
  9. Drop the dumplings into the boiling water & let cook 15-20 minutes
  10. Drain the dumplings
  11. Add to your bowl of soup and enjoy! (keep dumplings separated from soup until eating or they will become soggy if they sit in the soup for too too long)
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Posted by

Hi, I’m Bri! A Chicago native and Atlanta transplant but my real home is in the kitchen. Whether I’m eating or cooking (or washing dishes) you can find me there! My passion for food and experiment has become my after work obsession. Erik’s my husband, he has the lucky job of being my personal taste tester.

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