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Vegetable Stew and Dumplings served in a printed blue bowl.

Vegetable Stew with Dumplings

Warm up with a bowl of this hearty Vegetable Stew with Dumplings ... it's total comfort food!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Soup
Cuisine: American
Servings: 6 people
Calories: 475kcal
Author: Ginnie Leeming

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
  • ½ teaspoon dried sage
  • 2 medium red potatoes, chopped
  • ¼ cup flour
  • 6 cups vegetable broth
  • ⅓ 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
  • ½ teaspoon garlic powder
  • ½ cup shredded sharp cheddar cheese
  • 1 tablespoon minced parsley, plus additional for serving
  • ⅔ 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!