Fall Veggie Stew
By
debbie lopez
@Debbwl
5
For a one dish meal make Herb Dumplings and add to top of stew during the last twenty minutes of cooking.
Rating:
☆☆☆☆☆ 0 votes0
Serves:
6
Prep:
20 Min
Cook:
35 Min
Method:
Stove Top
Ingredients
-
1 conion, coarsely chopped
-
1 largered bell pepper, sliced
-
1celery rib, sliced
-
1 Tbspoil
-
3 2/3 cvegetable stock
-
1/3 cflour
-
3 mediumthin skined potatoes, unpeeled and cut into 1 inch pieces
-
2 cwinter squash, cut into 1 inch pieces (i have used butternut and acorn before)
-
1 mediumzucchini, sliced
-
4 ozmushrooms, halved
-
3/4 cfrozen peas
-
1 tspbasil, dried
-
1/2 tsporegano, dried
-
1/2 tspthyme, dried
-
·salt and pepper to taste
How to Make Fall Veggie Stew
- Saute onion, bell pepper, and celery in oil in large saucepan until onion is tender, about 5 minutes. Stir in 3 cups stock; heat to boiling. Mix remaining 2/3 cup stock and flour; stir into boiling mixture. Boil, stirring constantly, until thickened, about 1 minute.
- Stir potatoes, squash, zucchini, mushrooms, peas, and herbs into stew. Simmer, covered, until vegetables are tender, 10 to 15 minutes. Season to taste with salt and pepper.
- RECOMMENDED: Topping with Herb Dumplings.
Spoon dumpling mixture on top of stew in 6 large spoonfuls; cook over low heat, uncovered, 10 minutes. Cook, covered, 10 minutes longer or until dumplings are tender and pass the toothpick test.
About Fall Veggie Stew
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Diabetic, Gluten-Free, Vegan, Low Fat, Dairy Free, Kosher, Low Sodium, Wheat Free, Soy Free, Low Carb
Other Tag: Healthy
Hashtag: #Healthy vegetarian stew
