Fall Veggie Stew

• onion, coarsely chopped↗1 cup
• large red bell pepper, sliced↗1
• celery rib, sliced↗1
• oil1 tablespoon
• vegetable stock↗3 2⁄3 cups
• all-purpose flour↗1⁄3 cup
• medium potatoes, unpeeled thin skined, cut into 1 inch pieces↗3
• winter squash, cubed, about 1 inch (butternut, acorn, any type winter squash will work)↗2 cups
• medium zucchini, sliced1
• mushrooms, halved↗4 ounces
• frozen peas↗3⁄4 cup
• dried basil↗1 teaspoon
• oregano↗1⁄2 teaspoon
• dried thyme↗1⁄2 teaspoon
• salt↗
• pepper↗

Step-by-step instructions

1. 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. 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. 3

   RECOMED: Topping with Herb Dumplings.

4. 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.