Tomato-Vegetable Stew with Cheddar Cheese Dumplings

Name: Tomato-Vegetable Stew with Cheddar Cheese Dumplings
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 794 grams can Muir Glen® organic diced tomatoes, undrained; 177 milliliters coarsely chopped celery (1 to 2 medium stalks); 414 milliliters Progresso® chicken broth (from 32-oz carton); 1 teaspoon dried basil leaves; 473 milliliters frozen Italian green beans; 1 teaspoons ground mustard; 158 milliliters milk; 828 milliliters coarsely chopped onions (2 to 3 large); 0 teaspoons pepper; 355 milliliters Gold Medal® self-rising flour; 57 grams 1/2 cup shredded sharp Cheddar cheese; 59 milliliters shortening; 2 Tbsps vegetable oil

You can never have too many soup recipes, so give Tomato-Vegetable Stew with Cheddar Cheese Dumplings a try. This vegetarian recipe serves 6. One portion of this dish contains about 11g of protein, 18g of fat, and a total of 371 calories. It is perfect for Autumn. Head to the store and pick up onions, self-rising flour, basil leaves, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

In 4- to 5-quart Dutch oven, heat oil over medium-high heat.

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Cooking Oil

Equipment you will use

Dutch Oven

Add onions and celery; cook, stirring frequently, until tender.

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Celery

Onion

Stir in remaining stew ingredients.

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Stew

Heat to boiling. Reduce heat to low; simmer uncovered 15 to 20 minutes or until beans are tender.

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Beans

Meanwhile, in medium bowl, stir together flour and mustard. With pastry blender or fork, cut in shortening until mixture looks like coarse crumbs. Stir in cheese.

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Shortening