Name: Vegetable Stew with Dumplings
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 people
Ingredients: 1 tablespoon extra virgin olive oil; 1 medium onion, (chopped); 2 stalks celery, (chopped); 2 large carrots, (chopped); 2 cloves garlic, (minced); 1 teaspoon dried thyme; 1/2 teaspoon dried sage; 2 medium red potatoes, (chopped); 1/4 cup flour; 6 cups vegetable broth; 1/3 cup frozen peas; 1 (15-ounce) can garbanzo beans, (drained and rinsed); salt; pepper; 2 cups flour; 1 tablespoon baking powder; 1 teaspoon salt; 1/2 teaspoon garlic powder; 1/2 cup shredded sharp cheddar cheese; 1 tablespoon minced parsley, (plus additional for serving); 2/3 cup whole milk; 1 large egg, (beaten); 2 tablespoons unsalted butter, (melted)

Pin72

Flip

Yum

72 Shares

Warm up with a bowl of this delicious Vegetable Stew with Dumplings … it’s the perfect cold weather comfort food!

Can we be honest here? Sometimes, I’m not sure how I ended up living in Dallas. Ha ha …

Of all the places I ever dreamed of moving (NYC, Paris, etc.), Texas was definitely not on my radar. I just never pictured myself as a Texan … but here I am!

Don’t get me wrong, there are a lot of things to love about the Lone Star State (breakfast tacos being #1, of course). But the weather at this time of year is definitely not one of them. I’d rather be wearing a cozy sweater and a pair of boots, but instead I’m over here in Dallas sweating in shorts and flip flops.

The fear of missing out on all the best fall things is strong, but at least with the A/C cranking I can enjoy my favorite comfort foods. And it doesn’t get more comforting than a big bowl of this Vegetable Stew with Dumplings!

Vegetable Stew with Dumplings

You are going to love this Vegetable Stew! It’s total comfort food and definitely worth turning up the A/C for!

This recipe was made for crisp fall days. The delicious, creamy vegetarian stew is packed with veggies, and the chickpeas add a little protein. And then there are the homemade cheddar herb dumplings. Yum!

This is the kind of recipe that warms you up from the inside out. Perfect for when the temperature starts to dip … that would be November in Texas btw.

How to Make Vegetable Stew and Dumplings

The best thing about this veg stew (apart from its delicious taste)? It’s so easy to make!

You are going to start by sauteing a base of onions, celery and carrots. Once the onions start turning transparent, you’ll add garlic, thyme, and sage for a pop of warm fall flavor.

Next, come the potatoes, along with a little flour, which helps to thicken the stew. Mix it in really well. You want the flour to coat the veggies evenly.

Once the vegetables are coated with flour, add the vegetable broth and stir well. Bring the stew to a boil, then reduce heat to a simmer. Cook the stew until the potatoes are just tender. Make sure not to overcook the potatoes, because they’ll keep cooking after you add the dumplings.

Next, you’ll add the peas and garbanzo beans. Bring the stew to a boil again, then have a taste, and adjust the seasoning with salt and pepper. Once you add the dumplings, it will be hard to season the stew below. So make sure it tastes good now.

Cheddar Herb Dumplings

You’ll prepare the cheddar herb dumplings while the stew cooks. They’re super simple to make, so don’t be intimidated if you’ve never made dumplings before.

Mix together all the dry ingredients (including the cheese and fresh parsley) in one bowl and all the wet ingredients in another bowl. Then, you’ll use a spatula to mix everything together until just combined. Don’t overmix or your dumpling will be tough.

Wait until you add the peas to the stew to combine the wet and dry ingredients (that way the baking powder won’t start reacting). Then, when the stew reaches a boil, you’ll add the dough in heaping spoonfuls, creating 18 dumplings.

Finishing the Stew

At this point, your stew may look a little thin and your dumplings may seem a little sad … don’t worry! The stew will thicken as it cooks and the dumplings will magically plump up.

Cover the stew and reduce the heat to a simmer, then set your timer for eight minutes. After eight minutes (no peeking), remove the lid and poke a toothpick into one of the dumplings.

If it comes out clean, the dumplings are done. If it comes out with dough attached, cook the dumpling for a few more minutes (covered) or until they pass the toothpick test.

Divide the stew between six bowls, topping each bowl with three dumplings. I like to sprinkle the top with a little parsley, too … it adds fresh flavor and a dash of color.

You are going to love this hearty Vegetable Stew … it’s sooo delish! And those dumplings? They will definitely make your inner carb-lover happy!

If you have any leftovers, simply rewarm the stew on the stove or in the microwave. You may want to add a little extra broth, because the stew thickens as it cools off. And this Vegetable Stew with Dumplings is freezer friendly, too.

So what are you waiting for? Make this mouthwatering Vegetable Dumpling Stew tonight … this is one recipe your whole family will love!

Vegetable Stew with Dumplings

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

Warm up with a bowl of this hearty Vegetable Stew with Dumplings ... it's total comfort food!

Course: Soup

Cuisine: American

Keyword: vegetable dumpling stew, vegetable stew, vegetable stew and dumplings, vegetable stew with dumplings

Servings: 6 people

Calories: 475 kcal

Author: Ginnie

Ingredients

For Stew:

1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 stalks celery, chopped
2 large carrots, chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried sage
2 medium red potatoes, chopped
1/4 cup flour
6 cups vegetable broth
1/3 cup frozen peas
1 (15-ounce) can garbanzo beans, drained and rinsed
salt
pepper

For Dumplings:

2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 cup shredded sharp cheddar cheese
1 tablespoon minced parsley, plus additional for serving
2/3 cup whole milk
1 large egg, beaten
2 tablespoons unsalted butter, melted

Instructions

Prepare Stew:

Heat olive oil in a large heavy bottom pot (such as a dutch oven) over medium heat.
Add onions, celery, and carrots to oil. Season with salt and pepper, then cook until onions start to turn transparent (about 10 minutes).
Mix in garlic, thyme, and sage; cook, stirring constantly, until fragrant (about 1 minute).
Stir in potatoes and flour, mixing well to coat veggies evenly with flour.
Add vegetable both and stir well. Bring to a boil, then reduce heat to a simmer. Cook until potatoes are just tender (do not overcook).
Mix in peas and garbanzo beans and return to a boil. Season to taste with salt and pepper.

Prepare Dumplings:

While stew is cooking, whisk together flour, baking powder, salt, and garlic powder.
Stir cheddar and parsley into flour.
In a separate bowl, whisk together milk, egg, and butter.
After you add the peas and garbanzo beans to the stew, fold the milk mixture into the flour mixture with a spatula, mixing just until combined.
Using a spoon, drop heaping spoonfuls of the dough into the boiling stew, dividing the dough as evenly as possible into 18 dumplings.
Cover the pot and reduce heat to a simmer.
Cook the dumplings for 8 minutes, then remove lid. Test a dumpling with a toothpick; if it comes out clean, the dumplings are done. If not, cook the dumplings for a few more minutes (with the pot covered), then test again.
Serve stew and dumplings hot, sprinkled with parsley. Enjoy!