Name: Vegetable Stew with Dumplings
Prep time: 50 min
Cook time: 12 min
Ingredients: 4 carrots, cut into 1/4-inch-thick slices (2 cups); 3 onions, chopped (1-1/2 cups); 3 celery, cut into 1/4-inch-thick slices; 2 tablespoons cooking oil; 3 cups water; 4 potatoes, peeled (optional) and cut into 1/4-inch-thick slices (about 4 cups); 4 tomatoes, coarsely chopped (about 2-2/3 cups); 3 vegetable bouillon cubes; 2 cloves garlic, minced; ½ teaspoon pepper; ¼ cup all-purpose flour; ½ cup cold water; 1 Carrot Dumplings (see recipe below); 1 cup coarsely chopped cabbage; 1 cup frozen peas; 2 cups shredded cheddar cheese (8 ounces)

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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Vegetable Stew with Dumplings