Vegie Stew W/ Parsley Parmesean Dumplings Recipe

Name: Vegie Stew W/ Parsley Parmesean Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 C Olive oil; 1 large Leek cleaned, white and pale green part only, sliced down middle then chopped.; 4 to 6 cups vegie stock, either store bought or home made; 1 cup diced red potatoes; 1/2C each: red peppers, green peppers; 1/2C sliced mushrooms; 1/2C Sliced Zuccini; Note: You can use any combination of your favorite vegies in this dish); 1 Tbls chopped fresh Rosemary; 1 Teaspoon dried Thyme; Pinch of red pepper flakes; 1 teaspoon white pepper or black pepper to taste.; Kosher Salt - to taste (Note - if using store bought vegie stock, this stock can be salty. Taste before using salt.); Dumplings - Bisquick; 1/8 C chopped Parsley; 1/4 C Parmesean Cheese

Servings: persons

1/4 C Olive oil
1 large Leek cleaned, white and pale green part only, sliced down middle then chopped.
4 to 6 cups vegie stock, either store bought or home made
1 cup diced red potatoes
1/2C each: red peppers, green peppers
1/2C sliced mushrooms
1/2C Sliced Zuccini
Note: You can use any combination of your favorite vegies in this dish)
1 Tbls chopped fresh Rosemary
1 Teaspoon dried Thyme
Pinch of red pepper flakes
1 teaspoon white pepper or black pepper to taste.
Kosher Salt - to taste (Note - if using store bought vegie stock, this stock can be salty. Taste before using salt.)
Dumplings - Bisquick
1/8 C chopped Parsley
1/4 C Parmesean Cheese

1
In large soup pan or dutch oven, add oil and saute' leeks until soft. Add peppers and the mushrooms, and spices, saute for another 5 minutes.
2
Add stock (If stock is not enough to cover vegies, add water to broth)
3
Heat until stock is simmering. Add potatoes and zuccini.
4
Simmer soup on med-high for 30 mintes.
5
Taste for spices, salt and pepper, add if nessessary.
6
On box of Bisquick, follow directions for dumplings
7
When dumplings are made, add 1/8 cup of chopped Parsley and 1/4 cup of Parmesean Cheese to dumpling mixture. Stir in well.
8
Follow directions on box for cooking of dumplings.
9
When dumplings are done, spoon vegie soup in soup bowls first, then top with the dumplings.

298

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1/4 C Olive oil, 1 large Leek cleaned, white and pale green part only, sliced down middle then chopped., 4 to 6 cups vegie stock, either store bought or home made, 1 cup diced red potatoes, and more.

Yes, Vegie Stew W/ Parsley Parmesean Dumplings 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.

That's it — enjoy your meal!

Vegie Stew W/ Parsley Parmesean Dumplings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions