Fall Veggie Stew Recipe

Name: Fall Veggie Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup onion, coarsely chopped; 1 large red bell pepper, sliced; 1 celery rib, sliced; 1 tablespoon oil; 3 2/3 cups vegetable stock; 1/3 cup all-purpose flour; 3 medium potatoes, unpeeled thin skined, cut into 1 inch pieces; 2 cups winter squash, cubed, about 1 inch (butternut, acorn, any type winter squash will work); 1 medium zucchini, sliced; 4 ounces mushrooms, halved; 3/4 cup frozen peas; 1 teaspoon dried basil; 1/2 teaspoon oregano; 1/2 teaspoon dried thyme; salt; pepper

Servings: persons

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

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
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
RECOMED: Topping with Herb Dumplings.
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.

213

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup onion, coarsely chopped, 1 large red bell pepper, sliced, 1 celery rib, sliced, 1 tablespoon oil, and more.

Yes, Fall Veggie Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fall Veggie Stew

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