SOUP: Heat the Oil in a large saucepan – brown the Steak
Add the Onion, Celery, Carrots, Potatoes, Peas, Cumin, Oregano, Fresh Herbs and 4 cups of Boiling Water – stir to mix
Dissolve the White Onion Soup in the remaining 2 cups Boiling Water – add together with the Beef Stock, to the saucepan and stir again – cover and simmer until the Potatoes and Carrots are tender – season to taste with Salt and Black Pepper
DUMPLINGS: Sift together the Flour, Baking Soda and Salt – mix the Water and Buttermilk – add to the Flour mixture and mix until a dough forms (add more Flour if necessary)
Form small golf ball sized dough balls and place on top of the soup – cover and simmer another 20 minutes or until the dumplings are cooked through - serve hot
Nutrition Facts
Steak and Vegetable Soup With Dumplings
Amount per Serving
Calories
639
% Daily Value*
Fat
28
g
43
%
Saturated Fat
9
g
56
%
Polyunsaturated Fat
15
g
Cholesterol
116
mg
39
%
Sodium
1106
mg
48
%
Carbohydrates
55
g
18
%
Fiber
5
g
21
%
Sugar
6
g
7
%
Protein
41
g
82
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.