Quick Veggie Beef Soup with Parsley Dumplings
Warm up with a hearty, flavorful bowl of Quick Veggie Beef Soup with Parsley Dumplings, a comforting one-pot meal perfect for busy weeknights. This recipe combines the savory richness of ground beef with a medley of fresh vegetables like carrots, celery, and green beans, all simmered in a robust beef broth with crushed tomatoes. The crowning glory? Fluffy, herb-infused parsley dumplings that cook directly on the surface of the soup, soaking up all the delicious flavors. With just 20 minutes of prep time and simple pantry staples, this satisfying dish is an easy way to enjoy a homemade meal that feels gourmet. Serve this cozy, family-friendly soup on chilly evenings—or whenever you're craving a wholesome, nourishing dinner that doesn’t skimp on taste.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium onion, diced
- 2 medium carrot, diced
- 2 medium celery stalks, diced
- 3 garlic cloves, minced
- 2 medium potatoes, peeled and cubed
- 6 cups beef broth
- 1 15-ounce can crushed tomatoes
- 1 cup frozen green beans
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 0.25 teaspoon salt (for dumplings)
- 2 tablespoons parsley, finely chopped
- 0.5 cup milk
- 2 tablespoons butter, melted
Instructions
Heat olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon as it cooks. Drain excess fat if necessary.
Add the diced onion, carrot, and celery to the pot. Sauté for 4-5 minutes, or until the vegetables begin to soften. Add the minced garlic and cook for another minute.
Stir in the cubed potatoes, beef broth, crushed tomatoes, frozen green beans, thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 20 minutes, or until the potatoes are tender.
While the soup simmers, prepare the parsley dumplings. In a medium bowl, whisk together the flour, baking powder, and 1/4 teaspoon salt. Stir in the chopped parsley.
In a small bowl, combine the milk and melted butter. Pour the wet ingredients into the flour mixture and stir until just combined to form a soft dough.
Drop spoonfuls of the dumpling dough into the simmering soup, spacing them evenly on the surface. Cover the pot with a lid and let the dumplings cook for 10-12 minutes, or until they are puffed up and cooked through.
Taste the soup and adjust the seasoning with more salt and pepper if needed.
Serve the soup hot, ensuring each bowl has a generous portion of both soup and dumplings. Enjoy!
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 1616 mg | 70% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.8 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 99 mg | 8% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 928 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
