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Later Summer Vegetable Stew With Jalapeno Cheddar Dumplings

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Later Summer Vegetable Stew With Jalapeno Cheddar Dumplings

Ingredients

  • 6 tablespoons olive oil, divided
  • 1 large onion, chopped
  • 1 shallot, chopped
  • 6 cloves of garlic, chopped and divided
  • about 2 cups each of a variety of late summer or fall vegetables, chopped. i used baby potatoes, carrots, summer squash, zucchini, yellow beans and kale
  • 8 cups water with favorite vegetable bullion (follow package instructions for amount), or 8 cups vegetable stock. vegetables should be covered
  • 1 can each, organic kidney and cannellini beans, drained and rinsed
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 3 bay leaves
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 cup cold water
  • 1 tablespoon corn starch
  • ½ cup fresh basil, chopped
  • ¼ cup fresh chives, chopped
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • ½ cup milk
  • 1 jalapeño pepper, finely chopped
  • 1 cup shredded garlic and herb cheddar cheese
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Published 2014-09-09 15:44:17 (2 years ago).

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