Vegetable Stew with Cheddar Cheese Dumplings

 

1

tablespoon canola or olive oil

2

large onions, coarsely chopped (3 1/2 cups)

2

medium stalks celery, coarsely chopped (3/4 cup)

2

cups frozen Italian green beans

1

can (28 oz) diced tomatoes, undrained

1

can (14 oz) Progresso® reduced-sodium chicken broth

1

teaspoon dried basil leaves

1/4

teaspoon pepper

1 1/2

cups Gold medal® all-purpose flour

2

teaspoons baking powder

1/2

teaspoon ground mustard

3

tablespoons unsalted firm margarine or butter

1/2

cup reduced-fat shredded sharp Cheddar cheese (2 oz)

2/3

cup fat-free (skim) milk

• 1 In 4 1/2- to 5-quart Dutch oven, heat oil over medium-high heat. Cook onions and celery in oil, stirring frequently, until tender.
• 2 Stir in remaining ingredients except Cheddar Cheese Dumplings. Heat to boiling; reduce heat to low. Simmer uncovered 15 to 20 minutes or until beans are tender.
• 3 Meanwhile, make Cheddar Cheese Dumplings. Drop dough by rounded tablespoonfuls onto simmering stew. Cover and cook over medium-low heat 20 to 25 minutes or until dumplings are firm when pressed.
• 4 CHEDDAR CHEESE DUMPLINGS: In medium bowl, mix flour, baking powder, salt and mustard. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in cheese. Add milk; stir just until dry ingredients are moistened.