Three-bean Soup with Turkey Meatballs and Dijon Mustard Dumplings

Add the olive oil and butter in a Dutch oven and place over medium heat. Saute the onions, carrots and celery for 5 minutes.

In a saucepan add beef stock and bring to the boil on a medium heat, once the vegetables have softened add the simmering stock to the Dutch oven. (We should never add a cold liquid to an already heated pot as it dramatically drops the heat and slows down the cooking process.)

As the stock is at temperature, add the lentils, barley and stir the broth. Place the lid back on and let the mixture cook for 5 minutes. Then add the drained and rinsed beans and cook for an additional 5 minutes.

Add the browned turkey meatballs to the stock. Meanwhile, begin making your dumplings.

In a mixing bowl add the flour, salt, baking powder and Dijon mustard. Sparingly add the water to the mixture and fold mixture until it forms a dough. With 2 tablespoons mold your dumplings 2 inches in diameter then drop them into the already simmering turkey meatballs and bean soup. Cook together for an additional 25 minutes with the lid on. Once the dumplings have risen and expanded, serve!