Veggie Stew with Dumplings

1/2 cup onion, coarsely chopped
1 large green pepper, coarsely chopped
2 tbsp olive oil
4 cups vegetable or chicken stock
1/3 cup all-purpose flour
3 medium potatoes, unpeeled and cubed
2 cups winter squash, cubed (butternut or acorn work best, but others can be used)
1 medium zucchini or summer squash, quartered and sliced

1 cup frozen peas
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp dried thyme
salt, to taste
pepper, to taste

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3 tbsp butter

1 1/2 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

3/4 cup milk

 

Saute onion and green pepper in olive oil in a large saucepan until onion is tender, about 5 minutes.  Stir in 3 cups of stock; heat to boiling.  In a separate container, thoroughly combine remaining stock and 1/3 cup flour.  Stir into boiling mixture;  boil, stirring constantly until thickened, about 1 minute.  Stir in potatoes, squash, zucchini, peas, basil, oregano, and thyme.  Simmer, covered, about 10 to 15 minutes.  Season to taste with salt and pepper.  

Cut the butter into the remaining flour, baking powder and salt with a pastry blender until the mixture resembles fine crumbs.  Stir in milk.  Drop dough by spoonfuls onto the hot vegetables in the boiling stew; do not drop directly into the liquid.  Cook uncovered 10 minutes, then cover and cook for 10 minutes longer.