Veggie Stew with Cornbread Dumplings

Jane Whittaker


No, I don't only use my crock pot, but it sure comes in handy! When you couple that with a disposable liner it is a match made in heaven because there is no clean up either.
This is vegetarian, but has a nice flavor. I have 3 vegetarians in my family and 2 of them are vegans. For the vegans you need to make a few changes in the dumplings.
It is hearty and delicious, and you really will not miss the meat.
My daughter in law kimmie fixed this for me and it was so good I just had to have the recipe.

★★★★★ 1 vote
20 Min
8 Hr


3 c
butternut or acorn squash, peeled and cubed
29 oz
( two ( two 14.5 ounce) cans italian style stewed tomatoes
15 oz
can great northern beans
4 clove
garlic, minced
1 c
water or veggie broth
1 large
onion chopped
1 large
stalk celery, chopped
1 small
zuchinni, chopped
1 tsp
each dried oregano and sweet basil
1/2 tsp
each salt and pepper
1/2 c
1/3 c
2 Tbsp
grated parmesean cheese (for vegan either don't use or use a vegan shredded cheese)
1 Tbsp
fresh parsley ( if you use dried use a lot less)
1 tsp
baking powder
1 large
egg, beaten (you can use egg subsitute for vegan)
2 Tbsp
milk ( you can use soy milk for vegan)
2 Tbsp
vegtable oil
paprika to sprinkle over top for color


1Put a disposable liner in your crock pot
2Dice all veggies, and put everything in the crock pot except the dumpling ingredients.
3Cook on low for 8 hours.
4In a medium bowl combine all dumpling ingredients.Stir stew to break up squash a little.
5Turn crock pot to high
Drop dumpling mixture in rounded tablespoons on top of veggies.
6Sprinkle paprika on top of dumplings to give them color, cover and cook 50 minutes more.
7Do not lift lid the last hour of cooking.

About this Recipe

Course/Dish: Other Soups, Vegetable Soup
Other Tag: Quick & Easy