Title: Vegetable Soup with Dumplings
Categories: Soup Vegetable
Yield: 6 Servings

2		To 3 Soup bones with meat
3	qt	Water
2	sm	Onions, divided
1		Bay leaf
4	md	Potatoes, peeled and cubed
1 1/2	c	Canned whole tomatoes, cut up, reserve juice
2	c	Cubed Cabbage
2		Celery Stalks, sliced
2	c	Green Beans, cut
3/4	c	Raw Barley
		Chopped fresh Parsley
		Salt and Pepper to taste
		DUMPLINGS:
1	c	All-Purpose Flour
2	ts	Baking Powder
1/2	c	Milk
1	pn	Of salt

In a large soup kettle, place beef bones and water, 1 onion and bay leaf. Bring to a boil. Skim any foam. Cover and reduce heat to simmer. Cook 3 hours or until meat falls off bones. Remove bones, onion and bay leaf. Remove meat from bones and dice. Skim fat from broth. Add meat, remaining onion quartered, other vegetables, barley, and parsley to the kettle. Season to taste. Cover and continue to cook 1 hour or until barley is done and vegetables are tender. For dumplings, combine flour, baking powder, and salt. Add milk and stir only until dry ingredients are moistened. Drop by teaspoonfuls into soup. Cover and cook 10 - 15 minutes or until heated through.

Yield: 5 Quarts

SOURCE: "Most Memorable Meal" of Rev. Willis Piepenbrink, Oshkosh, WI Reminisce Magazine Premiere Collector's Edition SHARED BY:Jim Bodle 6/92

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