Recipe: Vegetable Stew With Cheddar Dumplings

  • Updated: January 15, 2014 - 1:24 PM

Vegetable Stew With Cheddar Dumplings

Serves 4 to 6.

Note: This recipe fits in a 4- to 5 1/2-quart slow cooker. From “The Great American Slow Cooker Book,” by Bruce Weinstein and Mark Scarbrough.

For the stew:

2 1/3 c. no-salt-added canned diced tomatoes

1 1/4 lb. cauliflower, trimmed and cut into small florets

3/4 lb. zucchini, diced

6 oz. green beans, chopped (about 1 1/2 c.)

1 medium yellow onion, chopped

3/4 c. green peas, thawed frozen or shelled fresh

2/3 c. low-sodium vegetable broth

• 1 tbsp. dried basil

1/2 tbsp. dried marjoram

• 1/2 tsp. salt

For the Cheddar dumplings:

1 1/3 c. all-purpose flour

3/4 tsp. baking powder

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