Ingredients:

- 1 onion, chopped

- 2 cloves of garlic, minced

- 2 carrots, peeled and chopped

- 2 celery stalks, chopped

- 2 potatoes, peeled and chopped

- 1 can of diced tomatoes

- 1 cup of vegetable broth

- 1 tsp olive oil

- 1 tsp dried thyme

- 1 tsp dried rosemary

- Salt and pepper

- 1 cup of all-purpose flour

- 1 tsp baking powder

- 1/4 tsp salt

- 1/2 cup shredded cheddar cheese

- 1/4 cup milk

Direction:

1. In a slow cooker, add the chopped onion, garlic, carrots, celery, and potatoes.

2. Pour in the can of diced tomatoes and vegetable broth.

3. Drizzle the olive oil over the vegetables, then add dried thyme, dried rosemary, and a pinch of salt and pepper.

4. Stir everything together and set the slow cooker on low heat for 6 hours or high heat for 3 hours.

5. In a mixing bowl, combine all-purpose flour, baking powder, and salt.

6. Add in shredded cheddar cheese and mix well.

7. Slowly pour in milk and mix until a dough forms. If the dough is too dry, add a little more milk.

8. Roll the dough into small balls, about 1 inch in diameter.

9. After the stew has cooked for the desired amount of time, drop the dumplings into the slow cooker.

10. Cover and cook on high for another 30 minutes, or until the dumplings are cooked through.

11. Serve the vegetable stew with cheddar dumplings hot and enjoy! You can also sprinkle some extra shredded cheddar cheese on top for added flavor.