Quick Veggie Beef Soup with Parsley Dumplings

Total Time
Prep 10 mins
Cook 30 mins

Hearty soup that is GREAT for winter evenings. All of the taste of a "day long soup" but less than half the time to make.

Ingredients Nutrition


  1. Combine water, boullion cubes, carrots, onion, celery, tomatoes, peas and garlic in a large stew pot.
  2. Bring to a boil.
  3. Brown and drain ground beef.
  4. While ground beef is browning, mix bisquick, milk and parsley.
  5. Add ground beef to pot and cook for 10 minutes.
  6. Drop dumpling mixture by the spoonful into boiling soup.
  7. Cook uncovered for 10 minutes.
  8. Cover tightly and cook for 10 minutes.


Most Helpful

A good recipe! We had it for lunch after a tough morning of yard cleaning and putting up Christmas lights. Nice and hot, and the parsley dumplings were a good touch. Thanks!

Barefoot Beachcomber December 08, 2002

This soup is wonderful! It has a great taste. I love the addition of the parsley dumplings, it adds something special to a hurried weeknight. This is a veggie packed meal and I can't wait to enjoy the leftovers. I served this with a salad.

Daphne2002 March 15, 2003

Hi. I thought this was very good. I used whole baby carrots, and added some diced potatoes I'd wanted to use. The biscuits are what made the dish. Parsley made it very flavorful. Hearty, filling, warm...can't wait to make this one again.

Caseylaine May 14, 2003

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