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| Dumpling Vegetable Soup; from Taste of Home's Dinner on a Dime | |
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| Tweet Topic Started: Feb 22 2010, 10:05 PM (63 Views) | |
| CharleneG | Feb 22 2010, 10:05 PM Post #1 |
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I bought another of Taste of Home's checkout stand cookbooks, Dinner on a Dime, recently and I had to try this one. It was really delicious and super easy to make. DUMPLING VEGETABLE SOUP From Taste of Home’s Dinner on a Dime Cookbook ½ pound ground beef 4 cups water 1 can (28 oz.) diced tomatoes, undrained 1 package (10 to 16 oz.) frozen mixed vegetables 1 envelope onion soup mix (I used Lipton’s Beefy Onion) ½ tsp. dried oregano ¼ tsp. fresh ground black pepper RICE DUMPLINGS 1-1/4 cups all-purpose flour 1 tsp. baking powder ½ tsp. salt 1 Tbsp. shortening 1/3 cup cooked rice, room temperature 1 Tbsp. minced fresh parsley 1 egg, lightly beaten ½ cup milk · In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add water, tomatoes, vegetables, soup mix, oregano and pepper; bring to a boil. Reduce heat; cover and simmer for 30 to 40 minutes or until vegetables are tender. · For dumplings, combine 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!) Serve immediately. Yield: 4 – 8 servings. (2 quarts). Charlene’s notes: The only thing I did different from the recipe was to use a 16 oz. Package of veggies. Original recipe called for 10 oz. I also added about ¾ tsp. dried basil at the end of the cooking time. I ate mine with lemon pepper on it and it was absolutely delicious. |
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| Lisa | Feb 23 2010, 10:02 AM Post #2 |
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Sounds great Charlene, anything with dumplings in it HAS to be good!!! |
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4:50 AM Jul 11