Slow Cooker Veggies and Dumplings

Needs work... Don't try...

Tonight I want good home cooking for dinner. Lots of veggies, like usual.

Ingredients

• 1 onion, minced
• 4 cloves garlic, minced
• 2 tbsp butter
• 1/2 tsp dried oregano
• 2 medium potatoes, cut in 1/2" cubes
• 6 cups vegetable broth
• 1 tbsp soy sauce
• 1 (15 oz) can petite diced tomatoes
• 1 carrot, peeled and sliced 1/2"
• 1 stalk celery, sliced 1/2"
• 1/2 cup chopped fresh green beans
• Salt and pepper to taste
• 2 cups whole wheat flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup whole milk
• 3 tbsp unsalted butter
• 3 tbsp fresh chopped parsley
• 1/4 cup frozen corn kernels
• 1/4 cup frozen peas
• 1 (15 oz) can great northern beans

Instructions

1. Microwave onion, garlic, butter, oregano and potatoes until onion is softened, about 5 minutes. Stir occasionally. 
2. Place onion and potato mixture, broth, soy sauce, tomatoes, carrots, celery and green beans in the slow cooker. Cover and cook on high until carrots are tender,  5-7 hours. Season with salt and pepper to taste.
3. For the dumplings, mix flour, baking soda and salt in a medium bowl. Microwave milk and butter to warm then whisk to melt butter completely. Stir milk, butter and parsley into dry ingredients until just incorporated.
4. Add corn, peas and beans to slow cooker. Stir to mix in. Drop golf ball sized pieces of dough on top, leaving about 1/4 inch between. Cover and cook 25 - 35 minutes until dumplings have doubled in size.