Vegetarian

Vegetable Stew with Dumplings is for Soup.

Vegetable Stew with Dumplings takes several minutes to prepare.

Vegetable Stew with Dumplings takes several minutes to cook.

Vegetable Stew with Dumplings makes 10 servings.

The ingredients for Vegetable Stew with Dumplings are:

Ingredients for the Soup:
1 ? cups chopped onions
4 medium carrots, sliced
3 celery ribs, sliced
2 tablespoons canola oil
3 cups vegetable broth
4 medium potatoes, peeled and sliced
4 medium tomatoes, chopped
2 garlic cloves, minced
? teaspoon salt
? teaspoon pepper
? cup all-purpose flour
? cup water
1 cup chopped cabbage
1 cup frozen peas

Ingredients for the Dumplings:
2 1/4 - 1/2 cups reduced-fat biscuit/baking mix
1 cup shredded carrots
1 tablespoon minced fresh parsley
Up to 1 cup cold water

Here is how you make Vegetable Stew with Dumplings:

Directions: 1. In a Dutch oven, cook the onions, carrots and celery in oil for 6-8 minutes or until crisp-tender. Stir in the broth, potatoes, tomatoes, garlic, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. 2. In a small bowl, combine flour and water until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cabbage and peas. 3. For dumplings, in a small bowl, combine baking mix, carrots and parsley. Stir in water until moistened. Drop in 10 mounds onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Recipe courtesy of "Taste of Home Comfort Food Diet Cookbook" 2008.Number of Servings: 10Recipe submitted by SparkPeople user FRANCOPHILE619.

The nutritional information for Vegetable Stew with Dumplings is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 211.3

• Total Fat: 6.3 g
• Cholesterol: 0.0 mg
• Sodium: 379.8 mg
• Total Carbs: 35.0 g
• Dietary Fiber: 3.9 g
• Protein: 4.7 g