This is a yummy stew that my mom used to make when I was a kid, though back then it was chicken stew with dumplings. It is one of the handful of non-Indian meals I remember well. When I became vegetarian in my sophomore year in high school, she was kind enough to adapt the soup to a veggie version just for me. I’ve been making this soup forever and it never fails. It’s great because you can throw in almost any vegetables that you have in the fridge that need using up.
Vegetable Stew with Dumplings
Stew
1-2 onions, chopped
4-6 cloves of garlic, minced
broth/stock- enough to cover the vegetables you have
assorted veggies of your choosing, my favorite combination is:
Brussel sprouts
carrot
potato
mushroom
green beans
parsnip
1 T cornstarch or other thickening agent (this is optional)
Fry onion and garlic. Add vegetables, enough broth to cover them, and salt and pepper. bring to a boil and the simmer.
While the stew is simmering, prepare the dumplings:
Dumplings
1 1/2 cups flour
3 T fresh chopped parsley
2 t baking powder
3/4 t salt
3 T oil
3/4 cup milk
Mix all ingredients together into a very sticky dough. When the vegetables are nearly cooked, add dumplings in large dollops. Cook UNCOVERED for 10 minutes and then covered for 10 minutes.
This is a very hearty meal for a cold winter day!
