Vegetable Stew w/ Cornmeal Dumplings (courtesy of BHG)

Vegetable Stew w/ Cornmeal Dumplings (courtesy of BHG)
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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Vegetable Stew w/ Cornmeal Dumplings (courtesy of BHG) calories by ingredient


Introduction

Very light and filling stew for cold winter nights, or getting over a flu!!! Very light and filling stew for cold winter nights, or getting over a flu!!!
Number of Servings: 6

Ingredients

    3 c peeled butternut squash, cubed
    2 c sliced fresh mushrooms
    3 medium potatoes, cubed
    2 c baby carrots
    1 can (28 oz) diced tomatoes, undrained
    1 can (15 oz) Great Northern Beans, rinsed
    1 c water
    4 cloves garlic, minced
    1 tsp Italian seasoning
    1/4 tsp pepper
    1/2 c flour
    1/3 c cornmeal
    2 tbsp parmesan cheese
    1 tbsp fresh parsley
    1 tsp baking powder
    1/4 tsp salt
    1 egg
    2 tbsp olive oil
    2 tbsp milk


Directions

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.