Recipe of the Week: Dumpling Soup, by G.L.


  • 1 lb beef stew meat, cut into 1-inch pieces
  • 1 (1 3/8 oz) pkg onion soup mix
  • 6 cups water, hot
  • 2 carrots, peeled and shredded
  • 1 stalk celery, finely chopped
  • 1 tomato, peeled and chopped
  • 1 cup packaged biscuit mix
  • 1 Tbsp parsley, finely chopped
  • 6 Tbsp milk


  1. In a slow cooking pot, sprinkle beef with dry onion soup mix and pour hot water over the meat.
  2. Stir in carrots, celery, and tomato.
  3. Cover and cook on low for 4 to 6 hours or until meat is tender.
  4. Turn control on high.
  5. In a small bowl, combine biscuit mix with parsley and stir in milk with a fork until mixture is moistened.
  6. Drop dumpling mixture into slow-cooking pot with teaspoon.
  7. Cover and cook on high for 30 minutes.

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