Fall Veggie Stew

Name: Fall Veggie Stew
Ingredients: 1 cup onion, coarsely chopped; 1 large red bell pepper, sliced; 1 celery rib, sliced; 1 tablespoon oil; 3 2/3 cups vegetable stock; 1/3 cup all-purpose flour; 3 medium potatoes, unpeeled thin skined, cut into 1 inch pieces; 2 cups winter squash, cubed, about 1 inch (butternut, acorn, any type winter squash will work); 1 medium zucchini, sliced; 4 ounces mushrooms, halved; 3/4 cup frozen peas; 1 teaspoon dried basil; 1/2 teaspoon oregano; 1/2 teaspoon dried thyme; salt; pepper

16 ingredients

4 steps

Ingredients

1 cup onion, coarsely chopped
1 large red bell pepper, sliced
1 celery rib, sliced
1 tablespoon oil
3 2/3 cups vegetable stock
1/3 cup all-purpose flour
3 medium potatoes, unpeeled thin skined, cut into 1 inch pieces
2 cups winter squash, cubed, about 1 inch (butternut, acorn, any type winter squash will work)
1 medium zucchini, sliced
4 ounces mushrooms, halved
3/4 cup frozen peas
1 teaspoon dried basil
1/2 teaspoon oregano
1/2 teaspoon dried thyme
salt
pepper

Directions

1

Saute onion, bell pepper, and celery in oil in large saucepan untill 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.
2

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.
3

RECOMED: Topping with Herb Dumplings.
4

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.