In large pot, saute onion and garlic in olive oil for 2 minutes over medium heat. Chop the vegetables in the order they arelisted and add them as you go, stirring occasionally. Add a little water if necessary to keep potatoes from sticking. When all the vegetables are in, add 2 1/2 cups of broth and cover. Add the herbs and spices and cover again. Whick the remaining 1/2 cup of broth with the flour. Add to the pan, cover, and allow to simmer over medium-low heat while preparing the dumpling batter.
With Dumplings: Give the stew a stir and plop the dumplings on top of the stew. Cover and simmer for 10-15 minutes, depending on how moist or dry you like you dumplings.
Without dumplings: Simmer stew for 10-15 minutes over low heat until vegetables are tender.
Add parsnips, pumpkin, mushrooms or your favorite beans.
Add green vegetables like kale, collard greens or spinach.
Add some spice to the dumplings: rosemary sage biscuits, garlic-parsely, etc.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (162g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 14 (11%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 417.4mg||14 %|
|Potassium 531.2mg||14 %|
|Total Carbohydrate 25.1g||7 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 21.2g|
|Protein 3.6g||5 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 124
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