Real Recipes From Real Home Cooks ®

veggie stew with cornbread dumplings

(3 ratings)
Recipe by
Jane Whittaker
Massena (now in FL), NY

This is another of my slow cooker dishes. I spent 10 years as a vegetarian in an effort ot get my chorlestoral down. I made this frequently, and even took the slow cooker camping. Used to mix up the dry ingredients, put in a zip lock bag, and take it camping, so i wouldn't have to bring along extra ingredients. The recipie came from my daughter in law Kimmie McMillan.

(3 ratings)
yield 8 or more
prep time 20 Min
cook time 8 Hr
method Slow Cooker Crock Pot

Ingredients For veggie stew with cornbread dumplings

  • 3 c
    butternut or acorn squash, cut into 1/2 inch pieces
  • 2 c
    diced fresh tomatoes, could use canned
  • 29 oz
    two 14.5 oz cans italian style stewed tomatoes
  • 15 oz
    can drained great nothern beans
  • 9 oz
    package frozen italian style green beans
  • 4 md
    cloves garlic, minced
  • 1 c
    water
  • 2 tsp
    mixed italian herbs, oregano, sweet basil
  • salt and pepper to taste
  • you can also add diced onion, celery, zuchinni,. and green pepper, i usually do
  • dumplings;
  • 1/3 c
    cornmeal
  • 1/2 c
    all purpose flour
  • 2 Tbsp
    grated parmesean cheese
  • paprika to sprinkle over the top for color
  • 1 Tbsp
    fresh snipped parsley
  • 1 tsp
    baking powder
  • 1 lg
    egg, beaten
  • 2 Tbsp
    cooking oil
  • shredded cheddar and sour cream for garnish

How To Make veggie stew with cornbread dumplings

  • 1
    Put a disposable liner in the slow cooker, add all ingredients except for dumplings, give a stir.
  • 2
    Cook on low for 6 to 8hours
  • 3
    Turn on high, mix all dumpling ingredients, drop by rounded teaspoons, sprinkle with paprika. Keep covered for 20 minutes, do not open cover.
  • 4
    When dumplings are cooked through, serve on top of stew with a dollop of sour cream and shredded cheddar cheese

Categories & Tags for Veggie Stew with Cornbread Dumplings:

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