Ingredients

¼ cup Oil
1 medium Onion, chopped
6 cloves Garlic, minced
1 small can Tomato Paste and 1 24-ounce can Diced Tomatoes^†
4 Zucchini, chopped
4 Yellow Squash, chopped
2 large Yams, roasted and chopped
½ tsp. ground Cinnamon
Salt & Pepper
1 quart Vegetable Stock

^†Note: I make this stew without the canned tomato products, (or with a small amount of fresh diced tomatoes) for sensitive stomachs.

Ingredients (continued)—for the dumplings

Use Bisquick mix and
Add in 1/2 cup fresh herbs such as Thyme or Oregano, chopped

Directions

In a large pot, heat the oil. Add the onion and garlic and saute over medium-low heat until clear. Add the tomato paste and fry for a few minutes. Add the zucchini and squash and continue cooking gently for about 10 minutes. Add the yams, the diced tomatoes, cinnamon, salt and pepper. Continue cooking another 10-15 minutes.

While the vegetables are cooking, mix the dumpling ingredients in a bowl until soft dough forms. Drop by small spoonfuls onto gently simmering stew; reduce heat. Cook uncovered 10 minutes, then cover and cook an additional 10 minutes.