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