Vegetable Stew with Caraway Dumplings
2 small leeks trimmed, thinly sliced
2 swedes or parsnips, peeled, coarsely chopped
2 stalks of celery coarsely chopped
1 onion coarsely chopped
2 cups vegetable stock
420g can cannellini beans, rinsed and drained
400g can diced tomatoes
1 tablespoon soy sauce
1 tablespoon tomato paste
1 bay leaf
1/4 teaspoon oregano leaves
Combine all ingredients and cook on low for 8 -9 hours. 1/2 hour before serving place dumplings in slow cooker.
Caraway Dumplings
2 1/2 cups fresh breadcrumbs
2 eggs lightly beaten
1 teaspoon caraway seeds
finely grated rind 1 lemon
To make dumplings, combine all ingredients in a large bowl. Season to taste. Using wet hands, shape tablespoons of mixture into balls.