"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

...and Dumpling Soup Recipe

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This recipe for ...and Dumpling Soup is from Feast & Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon olive oil
2 celery ribs, chopped
1/2 cup chopped onion
1-1/2 pounds red potatoes (about 5 medium), cut into 1/2-inch cubes
3-1/2 cups frozen mixed vegetables (about 16 ounces)
1/2 teaspoon pepper
1/2 teaspoon dried thyme
2 cartons (32 ounces each) reduced-sodium chicken broth
2-1/2 cups coarsely chunked cooked turkey or chicken or ham or left over pork roast or beef roast... you get it, right?!
2 cups biscuit/baking mix
2/3 cup 2% milk

Directions:
Directions:
In a 6-qt. stockpot, heat oil over medium heat; saute celery and onion until tender, 3-4 minutes. Stir in potatoes, mixed vegetables, seasonings and broth; bring to a boil. Reduce heat; cook, covered, until potatoes are almost tender, 8-10 minutes. Add turkey; bring mixture to a simmer.
Meanwhile, stir baking mix and milk until a soft dough forms; drop by tablespoonfuls on top of simmering soup. Cook, covered, on low heat until a toothpick inserted in dumplings comes out clean, 8-10 minutes.

Number Of Servings:
Number Of Servings:
4 (for Dinner)
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Nutrition Facts
1-3/4 cups: 350 calories, 8g fat (2g saturated fat), 46mg cholesterol, 1036mg sodium, 47g carbohydrate (7g sugars, 6g fiber), 23g protein.

 

 

 

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