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The ingredients needed to make Vegetable Beef Soup with Egg Dumplings:
- Get 1 lb of ground beef.
- Get 2 cup of shredded cabbage.
- Provide 4 cup of or 32 oz chicken broth.
- Use 15 oz of canned peas & carrots.
- Prepare 1/4 tsp of pepper.
- Get 1/4 cup of gluten-free biscuit mix.
- Use 3 tbsp of grated parmesan cheese.
- Prepare 2 tsp of parsley flakes or 1 tbsp fresh parsley.
- Provide 1/8 tsp of ground nutmeg.
- Prepare 1 of egg.
Instructions to make Vegetable Beef Soup with Egg Dumplings:
- Cook & stir ground beef until golden brown; drain..
- Add cabbage, chicken broth, peas & carrots, & pepper..
- Heat to boiling. Reduce heat..
- Mix biscuit mix, parmesan cheese, parsley, nutmeg, & egg together in bowl. Then, drop teaspoonfuls onto soup..
- Simmer uncovered until dumplings are firm, about 10-15 minutes. Then it is ready to serve..
I sauteed everything up the night before and let it simmer in the crockpot the following day, adding the noodles at the end. Roasting the vegetables amplifies and deepens their flavors. Pureed with vegetable stock, they form a velvety, comforting Pureed with vegetable stock, they form a velvety, comforting soup. Use the combination of produce I suggest below, or mix things up according to what. This savory soup is a medley of summers garden vegetables.
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