Fall Veggie Stew
By
debbie lopez
@Debbwl
5
☆☆☆☆☆ 0 votes0
Ingredients
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1 conion, coarsely chopped
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1 largered bell pepper, sliced
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1celery rib, sliced
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1 Tbspoil
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3 2/3 cvegetable stock
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1/3 cflour
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3 mediumthin skined potatoes, unpeeled and cut into 1 inch pieces
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2 cwinter squash, cut into 1 inch pieces (i have used butternut and acorn before)
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1 mediumzucchini, sliced
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4 ozmushrooms, halved
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3/4 cfrozen peas
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1 tspbasil, dried
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1/2 tsporegano, dried
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1/2 tspthyme, dried
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·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.