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 votes
Serves:
6
Prep:
20 Min
Cook:
35 Min
Method:
Stove Top
Ingredients
- 1 c
- onion, coarsely chopped
- 1 large
- red bell pepper, sliced
- 1
- celery rib, sliced
- 1 Tbsp
- oil
- 3 2/3 c
- vegetable stock
- 1/3 c
- flour
- 3 medium
- thin skined potatoes, unpeeled and cut into 1 inch pieces
- 2 c
- winter squash, cut into 1 inch pieces (i have used butternut and acorn before)
- 1 medium
- zucchini, sliced
- 4 oz
- mushrooms, halved
- 3/4 c
- frozen peas
- 1 tsp
- basil, dried
- 1/2 tsp
- oregano, dried
- 1/2 tsp
- thyme, dried
- salt and pepper to taste
How to Make Fall Veggie Stew
- 1Saute 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.
- 2Stir 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.
- 3RECOMMENDED: 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
