FALL VEGGIE STEW

Fall Veggie Stew image

Provided by debbie lopez

Time 55m

Number Of Ingredients 15

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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

Steps:

1. 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.
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. 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.