Veggie Stew with Cornbread Dumplings

Veggie Stew With Cornbread Dumplings Recipe

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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.


★★★★★ 3 votes

8 or more
20 Min
8 Hr
Slow Cooker Crock Pot


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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

How to Make Veggie Stew with Cornbread Dumplings


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

Printable Recipe Card

About Veggie Stew with Cornbread Dumplings

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

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