This cheese-topped vegetable stew gets a winning twist from the carrot dumplings on top. It makes a great vegetarian meal.

Source: Midwest Living
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Vegetable Stew with Dumplings

Ingredients

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Directions

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  • In a Dutch oven or kettle, cook sliced carrots, onions, and celery, covered, in oil about 5 minutes or until tender, stirring occasionally. Stir in the 3 cups water, the potatoes, tomatoes, vegetable bouillon cubes, garlic, and pepper. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until potatoes are almost tender.

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  • In a screw-top jar, combine flour and the 1/2 cup cold water; cover and shake until well combined. Stir into vegetable mixture. Cook and stir until thickened and bubbly. Cover and keep hot.

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  • Prepare Carrot Dumplings (see recipe below).

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  • Gently stir cabbage and peas into vegetable stew. Drop dumplings from a tablespoon into 8 large mounds on top of hot stew. Cover and simmer for about 12 minutes or until a toothpick inserted into dumplings comes out clean.

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  • To serve, sprinkle each serving with cheese. Makes 8 servings.

Nutrition Facts (Vegetable Stew with Dumplings)

328 calories; 22 g total fat; 105 mg cholesterol; 921 mg sodium. 55 g carbohydrates; 3 g fiber; 12 g protein; 3304 IU vitamin a; 11 mg vitamin c; 40 mg calcium; 2 mg iron;

Carrot Dumplings

Ingredients

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Directions

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  • In a large bowl stir together biscuit mix, carrot, and parsley. Add water; stir with a fork just until combined.

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