Vegetable Stew w/ Cornmeal Dumplings (courtesy of BHG)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 c peeled butternut squash, cubed2 c sliced fresh mushrooms3 medium potatoes, cubed2 c baby carrots1 can (28 oz) diced tomatoes, undrained1 can (15 oz) Great Northern Beans, rinsed1 c water4 cloves garlic, minced1 tsp Italian seasoning1/4 tsp pepper1/2 c flour1/3 c cornmeal2 tbsp parmesan cheese1 tbsp fresh parsley1 tsp baking powder1/4 tsp salt1 egg2 tbsp olive oil2 tbsp milk
In large crockpot combine squash, mushrooms, potatoes, carrots, tomatoes, beans, water, garlic, Italian seasoning, and pepper.
Cook on low heat 8-10 hours or high heat 4-5 hours.
For Dumplings: In medium bowl, stir together flour, cornmeal, cheese, parsley, baking powder, and salt. In small bowl, whik together egg, milk, and oil. Add wet ingredients to dry ingredients. Stir with a fork til just combined.
On high heat, drop dumpling dough in 6 mounds on top of soup. Sprinkle with paprika. Cover and cook 50 minutes more. DO NOT LIFT THE COVER!
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user MEGALICIOUS1.
Cook on low heat 8-10 hours or high heat 4-5 hours.
For Dumplings: In medium bowl, stir together flour, cornmeal, cheese, parsley, baking powder, and salt. In small bowl, whik together egg, milk, and oil. Add wet ingredients to dry ingredients. Stir with a fork til just combined.
On high heat, drop dumpling dough in 6 mounds on top of soup. Sprinkle with paprika. Cover and cook 50 minutes more. DO NOT LIFT THE COVER!
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user MEGALICIOUS1.
Nutritional Info Amount Per Serving
- Calories: 307.1
- Total Fat: 6.6 g
- Cholesterol: 37.1 mg
- Sodium: 408.3 mg
- Total Carbs: 56.1 g
- Dietary Fiber: 11.1 g
- Protein: 11.6 g
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