Tuesday, November 9, 2010

Vegetable Beef Soup with Dumplings

1 pot roast
1 envelope onion soup mix
1 can condensed beef broth, about 10 1/2 ounces
5 cups hot water
2 carrots, peeled and coarsely shredded
1 rib finely chopped celery
2 can diced tomatoes
1 large can green beans or 1 bag frozen
1 large can corn or 1 bag frozen
1 cup biscuit mix
6 tablespoons milk
1 tablespoon finely chopped fresh parsley or 1 teaspoon dried parsley flakes
With crock pot on low, sprinkle roast with dry onion soup mix. Pour hot water over steak. Stir in vegetables, celery and tomato. Cover and cook on low 4 to 6 hours or until meat is tender. Turn pot control to HIGH. In separate small bowl, combine biscuit mix with parsley. Stir in milk with fork until mixture is moistened. Drop dumpling mixture into Crock Pot with a teaspoon. Cover and cook on high for about 30 minutes.

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