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


  • 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


  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

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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