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.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Taste the soup and adjust the seasoning with more salt and pepper if needed.

Step 8

Serve the soup hot, ensuring each bowl has a generous portion of both soup and dumplings. Enjoy!

Nutrition Facts

Serving size	(3072.1g)

Amount per serving	% Daily Value*
Calories	2312.6

Total Fat 140.0g	0%
Saturated Fat 54.6g	0%
Polyunsaturated Fat 3.0g
Cholesterol 394.1mg	0%
Sodium 9861.6mg	0%
Total Carbohydrate 157.0g	0%
Dietary Fiber 19.7g	0%
Total Sugars 31.7g
Protein 110.6g	0%

Vitamin D 67.7IU	0%
Calcium 583.9mg	0%
Iron 21.3mg	0%
Potassium 4098.4mg	0%

*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.

Source of Calories

Fat: 54.1%

Protein: 19.0%

Carbs: 26.9%