Veggie Stew With Cornbread Dumplings Recipe

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Veggie Stew with Cornbread Dumplings

Jane Whittaker


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.

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8 or more


20 Min


8 Hr


Slow Cooker Crock Pot


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 medium
cloves garlic, minced
1 c
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
1/3 c
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 large
egg, beaten
2 Tbsp
cooking oil
shredded cheddar and sour cream for garnish

Directions Step-By-Step

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

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian