Fall Veggie Stew

• 1 cup onion, coarsely chopped
• 1 large red bell pepper, sliced
• 1 celery rib, sliced
• 1 tablespoon oil
• 3 2/3 cups vegetable stock
• 1/3 cup all-purpose flour
• 3 medium potatoes, unpeeled thin skined, cut into 1 inch pieces
• 2 cups winter squash, cubed, about 1 inch (butternut, acorn, any type winter squash will work)
• 1 medium zucchini, sliced
• 4 ounces mushrooms, halved
• 3/4 cup frozen peas
• 1 teaspoon dried basil
• 1/2 teaspoon oregano
• 1/2 teaspoon dried thyme
• salt
• pepper

1. Saute onion, bell pepper, and celery in oil in large saucepan untill onion is tender, about 5 minutes. Stir in 3 cups stock; heat to boiling. Mix remaining 2/3 cup stock and flour; stir into boiling mixture. Boil, stirring constantly, until thickened, about 1 minute.
2. Stir potatoes, squash, zucchini, mushrooms, peas, and herbs into stew. Simmer, covered, until vegetables are tender, 10 to 15 minutes. Season to taste with salt and pepper.
3. RECOMED: Topping with Herb Dumplings.
4. Spoon dumpling mixture on top of stew in 6 large spoonfuls; cook over low heat, uncovered, 10 minutes. Cook, covered, 10 minutes longer or until dumplings are tender and pass the toothpick test.

onion, red bell pepper, celery, oil, vegetable stock, flour, potatoes, winter, zucchini, mushrooms, frozen peas, basil, oregano, thyme, salt, pepper

Taken from www.food.com/recipe/fall-veggie-stew-392389 (may not work)