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Vegetable Stew with Cornmeal Dumplings

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  Garlic 4 Clove (20 gm), minced
  Squash 1 Pound, peeled and chopped to make 3 cups (Butternut / Acorn)
  Sliced fresh mushrooms 2 Cup (32 tbs)
  Canned great northern beans 15 Ounce, drained, rinsed (1 Can)
  Canned diced tomatoes 29 Ounce (2 Cans Of 14 1/2 Ounce Each, Undrained)
  Water 1 Cup (16 tbs)
  Dried italian seasoning 1 Teaspoon, crushed
  Ground black pepper 1⁄4 Teaspoon
  All purpose flour 1⁄2 Cup (8 tbs)
  Cornmeal 1⁄3 Cup (5.33 tbs)
  Grated parmesan cheese 2 Tablespoon
  Snipped fresh parsley 1 Tablespoon
  Baking powder 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Egg 1 , beaten
  Milk 2 Tablespoon
  Cooking oil 2 Tablespoon
  Frozen italian green beans/Frozen cut green beans 9 Ounce (1 Package)
  Paprika 1 Teaspoon

1. In a 3 1/2- to 4-quart slow cooker combine squash, mushrooms, drained beans, undrained tomatoes, water, Italian seasoning, pepper, and garlic.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. Meanwhile, for dumplings, in a medium bowl stir together flour, cornmeal, Parmesan cheese, parsley, baking powder, and salt. Combine egg, milk, and oil; add to flour mixture. Stir with a fork just until combined.
4. If using low-heat setting, turn to high-heat setting. Stir in frozen green beans. Drop dumpling mixture by tablespoons onto stew; sprinkle with paprika. Cover and cook for 50 minutes more, leaving the lid on during the entire cooking time.

Recipe Summary

Difficulty Level: 
Main Dish
Lacto Ovo Vegetarian
Party, Healthy
Preparation Time: 
150 Minutes
Cook Time: 
50 Minutes
Ready In: 
200 Minutes

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 487 Calories from Fat 118

% Daily Value*

Total Fat 14 g21.3%

Saturated Fat 3.2 g15.9%

Trans Fat 0 g

Cholesterol 60.2 mg20.1%

Sodium 1084.3 mg45.2%

Total Carbohydrates 74 g24.8%

Dietary Fiber 15.6 g62.2%

Sugars 7 g

Protein 24 g47.9%

Vitamin A 64.4% Vitamin C 90.9%

Calcium 40.3% Iron 40.6%

*Based on a 2000 Calorie diet

Vegetable Stew With Cornmeal Dumplings Recipe