Ingredients
2
medium potatoes, cubed (2 cups)
2
small turnips, peeled and cubed
1/2
medium rutabaga, peeled and cubed (2 cups)
2
medium stalks celery, sliced (1 cup)
2
medium carrots, sliced (1 cup)
3
small onions, cut into fourths
1/2
cup Gold Medal™ all-purpose flour
2
cups vegetable broth or Progresso™ beef flavored broth (from 32-oz carton)
2
cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
2
tablespoons chopped fresh or 3/4 teaspoon dried thyme leaves
2
tablespoons chopped fresh or 3/4 teaspoon dried marjoram leaves
1/4
teaspoon salt
1/4
teaspoon pepper
1
dried bay leaf
4
frozen vegetarian burgers, thawed and cut into 1-inch pieces
Preparation
Heat oven to 350°F. In ovenproof 4-quart Dutch oven, mix potatoes, turnips, rutabaga, celery, carrots and onions.
In small bowl, mix flour and broth until smooth. Stir broth mixture and remaining ingredients except burger pieces into vegetable mixture. Heat to boiling over medium-high heat. Stir in burger pieces.
Cover; bake 50 to 60 minutes, stirring occasionally, until vegetables are tender. Remove bay leaf.
