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Picture of Vegetable Soup with Dumplings Recipe 4
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 3134 kcal 157 %
  • Fat 53 g 82 %
  • Saturated 21 g 105 %
  • Carbs 435 g 145 %
  • Fiber 76 g 303 %
  • Protein 251 g 502 %
  • Cholesterol 548 mg 183 %
  • Sodium 14172 mg 590 %
  • Calcium 1721 mg 172 %
  • Magnesium 836 mg 199 %
  • Potassium 10504 mg 223 %
  • Iron 48 mg 267 %
  • Zinc 57 mg 516 %
  • Phosphorus 4195 mg 599 %
  • Vitamin A 1522 µg 169 %
  • Vitamin C 403 mg 448 %
  • Thiamin (B1) 6 mg 490 %
  • Riboflavin (B2) 4 mg 282 %
  • Niacin (B3) 71 mg 447 %
  • Vitamin B6 9 mg 717 %
  • Folate equivalent (total) 895 µg 224 %
  • Vitamin B12 20 µg 827 %
  • Vitamin D 2 µg 16 %
  • Vitamin E 8 mg 51 %
  • Vitamin K 1321 µg 1100 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Vegetable Soup with Dumplings Recipe 4

Ingredients

  • 2 to 3 meaty beef soup bones
  • 3 quarts water
  • 2 small onions, divided
  • 1 bay leaf
  • 4 medium potatoes, peeled and cubed
  • 2 medium carrots, cubed
  • 1-1/2 cups canned diced tomatoes, undrained
  • 2 cups cubed cabbage
  • 2 celery ribs, sliced
  • 2 cups cut green beans
  • 3/4 cup medium pearl barley
  • Minced fresh parsley
  • Salt and pepper to taste
  • Dumplings:
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • Pinch salt
  • 1/2 cup milk

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